Strawberry Jam Glazed Pork Chops, If you’re seeking a simple pork chop dish, this Balsamic Jam Pork Chops with Three Ingredients is it. A mixture of balsamic vinegar and your favorite jam coats succulent chops.
These pork chops are tempting due to the sweet and tangy glaze made with only these two pantry ingredients. Plus, it can be produced in under 30 minutes! This is gluten-free, Paleo, and Whole30 compliant if you use organically sweetened jam.
What Kind Of Jam To Use?
I’ve tried fantastic tastes with this recipe: blueberry, raspberry, mixed berry, apricot, cherry, etc. I’ve avoided strawberry because I believed it would be too sweet, but if you desire it, go for it. I am also excited to try it with orange marmalade.
For Whole30 compliance, use a jam sweetened solely with fruit. This works wonderfully to prevent it from being excessively sugary. I enjoy Polaner jams, especially this assortment.
And I always use St. Dalfour because they are delicious and contain fruit. Their blueberry, raspberry, four-fruit, and orange marmalade flavors are delicious. And sure, jam sweetened with fruit is Whole30 compliant.
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How To Make Balsamic Pork Chops?
- 1/2 cup balsamic vinegar
- 3 tablespoons of jam of your choice (fruit-sweetened for Whole30)
- 1/2 tsp plus 1 tsp of fine sea salt, divided, with additional if needed
- freshly ground pepper black
- 4 pork chops with bones, 1 inch thick; see notes below.
- 2 tablespoons ghee or grass-fed butter (for Whole30)
- Put the balsamic vinegar in a small saucepan and bring to a boil over medium heat. Reduce heat to medium and simmer for 10 to 12 minutes, or until reduced to approximately 3 tablespoons. If reduced for too long, add 3 tablespoons of ordinary balsamic vinegar.
- After the vinegar has been reduced, please remove it from the fire and stir in a jam, 1/2 teaspoon of salt, and freshly ground black pepper. Stir until mixed. Depending on how chunky your jam is, it is OK for there to be fruit chunks.
- While the vinegar is decreasing, dry the chops with paper towels and season them with salt and pepper on both sides. Aim for 1/8 teaspoon of salt per chop, per side.
- In a large skillet, heat your cooking fat over medium-high heat. Add the chops after the sauce is simmering and quickly flows around the pan when you swirl it. Prepare for 5 minutes.
- Turn the chops and cook for an additional 5 minutes. They will have very little color; the sauce will add a substantial amount.
- Use a spoon or silicone brush to evenly distribute approximately half of the vinegar mixture over the chops, or about 2 tablespoons each chop (no need to measure, start glazing). Flip the chops and heat for one minute to establish the glaze while you brush the second side with the vinegar mixture.
- Flip the chops and heat for another minute to set the glaze on the second side.
- Allow the chops to rest for 5 minutes on a plate (the vinegar blend will be very hot from the sugars in a jam).
- If there is any remaining vinegar mixture, brush it on the pork chops. If good buttery, jammy juices remain in the pan, brush or pour them over the chops.
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First, the balsamic vinegar is reduced and thickened in a small saucepan. Your kitchen will smell of vinegar, so a) if you have an oven hood, turn it on, and b) I apologize. However, it will be worth it! I promise.
Then, include your preferred jam and a pinch of pepper. Your sauce is done!
While everything is simmering, grill the chops on both sides until they are almost cooked through but not quite.
Coat the top side of the chops with the sauce, then flip them sauce-side down. (I prefer to use this silicone brush and then toss it in the dishwasher when I’m done.)
Cook for one minute while you apply sauce to the side that is now facing you. Flip and heat for a further minute to solidify the glaze.
And that concludes it! You’re done! If there is any remaining sauce, you may brush it on. If there is additional sauce in the pan, it can also be used. Why should it be wasted?
What To Serve With Your Chops
Before beginning the sauce, place a pan of roasted green beans and Sprouts in the oven and a pan of paleo cornmeal.
Possibly toss this kale salad with granola croutons quickly. Some roasted or puréed parsnips would also be an excellent addition. Or initiate this red cabbage braising before beginning the chops.
While brushing the pork chops with this sticky glaze, you may bask in the glow of having supper ready in less than thirty minutes.
Can You Freeze These Pork Chops?
If you have any remaining balsamic jam pork chops, you may slice them and serve them over salad or eat them on their own when they are cold. Grab them by the bone and go to town if you’re by yourself. I won’t judge.
Once cool enough to handle, carefully wrap in plastic and freeze for up to three months. Thaw overnight in the refrigerator. These are delicious cold, but you may also gently reheat them in the microwave. However, the sugars in a jam can quickly become heated.
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