Balsamic Glazed Pork Chop with roasted Onion, Sautéed Brussels Sprouts, and Red Bell Pepper (about 1 hour)

This meal is brought to you by Home Chef.

NOTE: This meal only takes 35 – 45 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.  I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Laundry and clean their rooms.
  • Start working on homework and complete their 30 minutes of reading each day.
  • Place all school items that need to be reviewed on kitchen table.




3 Yellow Onions
24 oz. Brussels Sprouts
3 Red Bell Peppers
6 Bone-in Pork Chops
6 fl. oz. Balsamic Vinegar
1 1/2 oz. Honey
6 tsp. Chicken Demi-Glace

Preheat oven to 450 degrees.



Roast the Onions.  Halve and peel onion.  Slice halves into 1/4″ strips.  Place on half of prepared baking sheet.  Drizzle with 1 tsp. olive oil and 1/4 tsp. salt.  Toss to coat and spread into a single layer on their side.  Roast until softened and partially browned, 12 – 15 minutes.  Remove from oven, stir, and set aside.  Onion will finish cooking in a later step.  While onions roast, prepare ingredients.

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Prepare the Ingredients.  Trim buttons off Brussels sprouts and halve (quarter if larger than ping pong balls).  Stem, seed, and cut red bell pepper into 1/2″ dice.  Rinse pork chops, pat dry and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.  Brush 1 Tbsp. balsamic vinegar (reserve remaining for glaze) on pork chops.




Cook the Pork Chops.  Place a large non-stick pan over medium heat.  Add 1 tsp. olive oil and pork chops to hot pan.  Cook until seared and lightly browned, 2 minutes per side.  Remove from pan and place on other half of baking sheet.  Reserve pan; no need to wipe clean.  Roast until onions are caramelized and pork chops reach a minimum internal temperature of 145 degrees, 6 – 9 minutes.  Remove from oven and rest pork chops 3 minutes.  While pork chops roast, cook Brussels sprouts.

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Cook the Vegetables.  Return pan used to cook pork chops to medium-high heat.  Add 2 tsp. olive oil and Brussels sprouts to hot pan.  Cook undisturbed 2 minutes.  Reduce heat to medium and cook, stirring occasionally, 2 minutes.  Add red bell pepper and cook until vegetables are tender and browned, 4 – 5 minutes.  Season with 1/2 tsp. salt and 1/4 tsp. pepper and remove from burner.

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Make the Glaze.  Place a small pan over medium-high heat.  Add remaining balsamic vinegar, honey, chicken demi-glace, and any accumulated juices from resting pork chops.  Bring to a boil and reduce to a light syrup, 2 – 4 minutes.  Remove from burner and cool 2 minutes.

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Plate the Dish.  Place vegetables on plate.  Serve pork chop in front of vegetables and onions around pork.  Spoon balsamic glaze over pork chop.

This meal was fantastic, the sauce was the best part.  The onions could have cooked longer, but otherwise this was a great meal..  Enjoy!

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