Best 7 Jalapeño Balsamic Glazed Pork Chops Recipes

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Pork chops are a versatile and flavorful cut of meat that can be cooked in a variety of ways. One of the most popular methods is to pan-fry them, which results in a juicy and tender chop with a crispy outer layer. When it comes to flavoring pork chops, there are endless possibilities. One of the most classic and delicious combinations is jalapeño and balsamic vinegar. The spicy heat of the jalapeños and the sweet and tangy flavor of the balsamic vinegar complement each other perfectly, creating a dish that is both flavorful and satisfying.

Here are our top 7 tried and tested recipes!

JALAPEñO-BALSAMIC GLAZED PORK CHOPS



Jalapeño-Balsamic Glazed Pork Chops image

Another recipe from Kroger's meat department, the Classic Comforts collection. Easy and quick! Nutrition Information: 270 calories, 12 g fat, 4 g saturated fat, 70 mg cholesterol, 65 mg sodium,15 g carbohydrate, 0 g fiber, 25 g protein

Provided by Susan Feliciano

Categories     Steaks and Chops

Time 25m

Number Of Ingredients 7

1/4 c red jalapeño jelly
2 Tbsp balsamic vinegar
2 large garlic cloves, minced
1 tsp dried rosemary, crushed
1 tsp ground cumin
4 (4-ounce) boneless pork loin chops, 1/2-inch thick
1 Tbsp olive oil

Steps:

  • 1. Place a large cast iron or heavy skillet in cold oven. Preheat oven to 400°F. For the glaze, place jelly in a small saucepan or microwave-safe container. Heat just until melted; remove from heat. Stir in vinegar, garlic, rosemary and cumin, set aside.
  • 2. Season chops with salt and pepper to taste. Remove skillet from oven. Add oil and chops; cook chops 45 seconds per side to sear. Return pan to oven; bake 10 to 15 minutes or until an instant-read thermometer registers 140°F. Remove pan from oven.
  • 3. Spoon glaze over chops and return to oven. Turn off oven; let chops stand in hot oven 5 minutes. Remove from oven, and serve.

JALAPEñO-MARINATED GRILLED PORK CHOPS



Jalapeño-Marinated Grilled Pork Chops image

Along with adding some extra smoky-char flavor to the dish, grilling the jalapeños mellows their spiciness. If you want to up the heat, just leave them raw.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Pork     Pork Chop     Coriander     Jalapeño     Vinegar     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 8

1/2 cup plus 3 Tbsp. extra-virgin olive oil, divided, plus more for grill
4 bone-in pork rib chops (about 10 oz. each)
Kosher salt, freshly ground pepper
2 tsp. coriander seeds
1/4 cup apple cider vinegar
1 tsp. sugar
2 large jalapeños
1/4 medium white onion, very thinly sliced

Steps:

  • Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.
  • Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 1/2 cup oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.
  • Toss jalapeños and 1 Tbsp. oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 Tbsp. oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 145°F), 8-12 minutes. Transfer to cutting board and let rest 10-15 minutes.
  • Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

JALAPENO JELLY-GLAZED PORK CHOPS



Jalapeno Jelly-Glazed Pork Chops image

Jalapeno jelly makes a fabulous glaze. The chops have a beautiful golden color, and my husband says they're good enough to keep everyone quiet at the dinner table. -Shannon Bruce, Mooresville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 pound fresh green beans, trimmed
2 teaspoons olive oil
3/4 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
4 tablespoons jalapeno pepper jelly, divided

Steps:

  • Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally., Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly., Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.

Nutrition Facts : Calories 328 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 354mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

SEARED PORK CHOPS WITH GRILLED JALAPENO COMPOUND BUTTER



Seared Pork Chops with Grilled Jalapeno Compound Butter image

Provided by Damaris Phillips

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
Four 1-inch-thick bone-in pork chops
Kosher salt and freshly ground black pepper
Grilled Jalapeno Compound Butter, recipe follows
1 jalapeno, sliced in half lengthwise, stemmed and seeded
Vegetable oil, for drizzling
Kosher salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 tablespoons honey
1 teaspoon lime zest

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot.
  • Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes.
  • Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve.
  • Preheat a charcoal or gas grill to medium-high heat.
  • Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside.
  • To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos.
  • Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired.

BALSAMIC PORK CHOPS



Balsamic Pork Chops image

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

Provided by Bibi

Categories     Pork Chops

Time 25m

Yield 4

Number Of Ingredients 7

4 (5 ounce) bone-in pork chops, 3/4-inch thick
salt and freshly ground black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1 cup chicken broth
¼ cup good quality balsamic vinegar
1 tablespoon honey

Steps:

  • Pat pork chops dry with paper towels, and season with salt and pepper.
  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove pork chops from heat and cover to keep warm.
  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Nutrition Facts : Calories 278.3 calories, Carbohydrate 7 g, Cholesterol 88.5 mg, Fat 13.2 g, Fiber 0 g, Protein 31.3 g, SaturatedFat 4.6 g, Sodium 400.5 mg

PORK CHOPS WITH HONEY-BALSAMIC GLAZE



Pork Chops with Honey-Balsamic Glaze image

My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 bone-in pork loin chops (1 inch thick and 10 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
GLAZE:
1/2 cup balsamic vinegar
1/2 cup honey
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter, cubed

Steps:

  • Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.

Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.

BALSAMIC-GLAZED PORK CHOPS



Balsamic-Glazed Pork Chops image

These perfect pork chops are prepped in a mere 5 minutes, followed by hands-off chilling and broiling.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 3

4 bone-in pork rib chops (10 ounces each)
Coarse salt and ground pepper
1/2 cup Balsamic-Rosemary Vinaigrette

Steps:

  • Place pork in a shallow dish, and season with salt and pepper. Pour vinaigrette over pork, and turn to coat. Cover, and refrigerate at least 1 hour (or up to 1 day).
  • Heat broiler, with rack set 4 inches from heat. Remove pork from marinade (letting excess drip off); place on a foil-lined rimmed baking sheet. Broil, without turning, until opaque throughout, 8 to 10 minutes (if chops are browning too quickly, turn them). Let rest 5 minutes before serving.

Nutrition Facts : Calories 541 g, Fat 40 g, Protein 41 g

Tips:

  • To ensure perfectly cooked pork chops, use a meat thermometer to check the internal temperature. The ideal temperature for medium-cooked pork chops is 145 degrees Fahrenheit.
  • If you don't have balsamic vinegar, you can substitute another type of vinegar, such as apple cider vinegar or red wine vinegar.
  • You can adjust the amount of brown sugar in the glaze to suit your taste. If you prefer a sweeter glaze, add more brown sugar. If you prefer a less sweet glaze, reduce the amount of brown sugar.
  • To save time, you can marinate the pork chops in the balsamic vinegar mixture for up to 24 hours before cooking. This will help to tenderize the pork chops and infuse them with flavor.
  • Be sure to pat the pork chops dry before cooking them. This will help to prevent splattering.
  • If you are using a grill pan, heat it over medium-high heat before adding the pork chops. Cook the pork chops for 4-5 minutes per side, or until they are cooked through.
  • If you are baking the pork chops, preheat the oven to 400 degrees Fahrenheit. Place the pork chops on a baking sheet and bake them for 15-20 minutes, or until they are cooked through.

Conclusion:

Jalapeño balsamic glazed pork chops are a delicious and easy-to-make dish that is perfect for any occasion. The combination of sweet and spicy flavors is sure to please everyone at the table. So next time you're looking for a quick and flavorful meal, give this recipe a try!

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