Skillet pork chops & balsamic glaze
SKILLET PORK CHOPS, APPLES, POTATOES, ONIONS, CARROTS, WITH BALSAMIC GLAZE
Want a dish that will WOW everyone at the table, well this is it! This Skillet pork chops & balsamic glaze is absolutely delicious, easy to make, and is an elegant presentation for guests or family alike. This recipe is one you’ll want to keep in the ‘go-to’ file, because it’s so simple to make, and all in one skillet. You’re really going to love this.
HERE’S WHAT YOU NEED TO MAKE SKILLET PORK CHOPS WITH BALSAMIC GLAZE:
- 4 – 6 thick cut Pork Chops6 – 8 gold potatoes – washed and cut in half
- 4 – 6 carrots – peeled and broken in half
- 1 large sweet onion – cut in thin rings6 red delicious apples – washed and cut in quarters
- Coarse ground garlic salt with parsleySeasoned salt
- Seasoned pepper1 Tablespoon of butter
- 2 Tablespoons of Olive Oil
- 1 cup of chicken broth
- 1/2 cup of good quality Balsamic Vinegar
- 1 Tablespoon of brown sugar
- 1 teaspoon of minced garlic
- 1 Tablespoon of corn starch
- 1/3 cup of water
- Garlic salt – to sprinkle
HERE’S WHAT YOU DO:
Sprinkle the Pork chops with the coarse ground garlic salt, seasoned salt, and seasoned pepper, on both sides. Place the olive oil and butter in the bottom of a large, deep, 16 – 18 inch Skillet. Melt the butter on low heat, and add the pork chops, turning the heat up to Medium. Brown/sear the Pork chops on both sides (Probably about 10 – 15 minutes per side – until they have a nice golden brown crust on them), then turn the heat on low, and simmer the chops.
Wash, and cut the Potatoes in half, peel the carrots and break them in half, peel the onion, and slice in thin rings. Wash the apples, and cut them in half, and then in half again, (so you’re cooking them in quartered pieces) and remove the center core and seeds with a paring knife. Go back to the skillet, and stack the pork chops on top of each other. Add a little more olive oil, and let it get hot, (30 seconds) then add the potatoes, skin side up, to the pan. Place the pork chops on top of the potatoes, and continue stacking the pork chops on the potatoes, until the potatoes fill the skillet, and the chops are on top of them. Add the carrots and onions, and apple, and cook for about 10 minutes. Leave the heat on medium low, and cover the skillet with a lid. Cook for about 20 minutes, and then remove the lid, and switch the potatoes and pork chops, placing the chops on the bottom of the skillet again, and the potatoes on top of the chops.
Move the carrots and apple and onions around in the skillet to make sure they’re cooking evenly, and place the lid back on the skillet. Cook on low/simmer for about an hour, checking to make sure the chops don’t get too brown on one side. If they appear like they are getting too brown, simply move the potatoes off the chops to one side of the skillet, turn the chops and move the potatoes back, and move the potatoes on the other side turn those chops and move the potatoes and other vegetables around so the lid will fit on the skillet, and continue cooking. After an hour, remove the lid. Liquid will have gathered in the bottom of the skillet, so turn up the heat a bit, to medium low, and cook without the lid for about half an hour, turning the vegetables to the bottom of the skillet, and the pork chops to the top to ensure even cooking.
Let the skillet simmer on low for another 30 minutes.
While the skillet is simmering, make the glaze. In a heavy sauce pan, add the chicken broth, balsamic vinegar, brown sugar, and a sprinkle of garlic salt, and bring to a boil. Turn the heat down and add the minced garlic, and simmer for about 5 minutes. Place the corn starch in a small dish, add the water, and stir until smooth. Pour the corn starch into the glaze, stirring constantly, until the glaze begins to thicken. If it looks too thick, simply add a little water until it’s the right consistency. Remove from the heat, and set aside.
Check on the skillet, and if you can easily pierce the pork chops all the way through with a fork, with no resistance, then the chops should be done, and fork tender. Place the chops, potatoes, apples, onions, and carrots on a serving platter, and place the balsamic glaze in a gravy boat for easy serving. Each guest can pour the glaze to their satisfaction.
You can serve this with green beans, broccoli, or a side salad for a healthy and balanced meal. Serve and Enjoy!
Serves 4 – 6
Cooking time is about 3 – 4 hours, depending on how quickly the pork chops cook, how thick they are, and how many you have – so, if you’re eating dinner at 6, I’d start this dish no later than one to two o-clock, so you have time to prepare the vegetables, and make sure everything is completely done. You can keep this dish warm for a while on the lowest heat setting before you platter the dish.