These gluten and dairy free balsamic glazed pork chops are tender, juicy and packed with flavor from wholesome, yummy ingredients.
This post is sponsored by Annie’s Dressing.
This balsamic glazed pork chop recipe is so easy and makes your kitchen smell so glorious, you’ll feel like a pro chef in no time at all. At least that’s how I felt after Will took one bite of this recipe and said, “That’s really good.” Love me some husband praise.
There’s nothing quite like someone else telling you something you think is good is actually good. I feel like I trust my taste buds, but it doesn’t hurt when someone else reassures me that what I’m devouring is indeed worth every bite.
Well, these pork chops are worth it, ya’ll.
They’re packed with flavor you wouldn’t expect considering how few ingredients are involved, but the thing that makes these chops have serious chops is the balsamic glaze, made delicious with Annie’s Organic Balsamic Vinaigrette.
Tell me more about Annie’s Dressing
I’ve been a fan of Annie’s for a LONG time, mainly because they have so many allergy-friendly, certified organic products made without artificial flavors or synthetic colors. Their dressings are always in my fridge (they have over 20 kinds), and while dressings tend to be synonymous with salads, there’s so much more you can do with them! Annie’s Organic Balsamic Vinaigrette, for instance, is perfect for marinating meats creating a glaze for this pork chop recipe (wink wink).
Where can I find it?
Natural Grocers has the biggest selection of Annie’s Dressing I’ve seen. If you haven’t been to Natural Grocers, you have to check it out. Find a store near you here.
Now how do I make these Balsamic Glazed Pork Chops?
Once you have your bottle of Annie’s Organic Balsamic Vinaigrette, it’s time to make those balsamic glazed pork chops. Here’s what you’ll need:
Start by combining the olive oil, garlic, thyme, salt and pepper in a small bowl. Rub that mixture evenly over all sides of your pork chops and place the chops in a plastic bag to marinate for at least an hour and a half in the fridge. Half an hour before cooking, take them out of the fridge to allow them to come to room temperature.
When you’re ready to cook, preheat your oven to 400°. Line a baking sheet with aluminum foil and place your pork chops on the sheet. Cook for 25 minutes or until a meat thermometer reaches 155°.
Remove those chops from the oven and place them on a cutting board. Tent with foil while you make your glaze.
Transfer any drippings from the roasting pan to a medium saucepan. Add the veggie broth and balsamic vinaigrette. Bring to a boil and allow to cook, stirring often, until reduced by half (about 10 minutes). Season with salt and pepper to taste.
Slice up your pork chops, drizzle on your glaze and dig in!
I love pairing these chops with roasted veggies (like these potatoes), but side options are truly endless.
- 4 boneless pork chops
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp dried thyme
- Salt and pepper to taste
- ¼ cup veggie broth
- ½ cup Annie’s Organic Balsamic Vinaigrette
- Salt and pepper to taste
- Mix the olive oil, garlic, thyme, salt and pepper in a small bowl and rub evenly over pork chops.
- Place pork chops in a Ziplock bag and refrigerate for at least an hour and a half. Take them out of the fridge half an hour before cooking to allow them to come to room temperature.
- Preheat oven to 400° and line a baking sheet with aluminum foil. Cook for 25 minutes or until a meat thermometer reads 155°.
- Move pork chops to a cutting board and tent with foil while you make the glaze.
- Transfer any drippings from the roasting pan to a medium saucepan. Add the veggie broth and balsamic vinaigrette.
- Bring to a boil and allow to cook, stirring often, until reduced by half (about 10 minutes).
- Slice up your pork chops, drizzle on your glaze and dig in!
Are you a fan of Annie’s Dressing?
What would you make with Balsamic Vinaigrette?