with roasted onion, sautéed Brussels sprouts, and red bell pepper
Prep & Cook Time:35-45 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Sweet, tangy, and lacquered like fine furniture, this balsamic glazed pork chop is the perfect meal to add some zip to your dinner. Along with golden roasted onions, fresh Brussels sprouts, and red bell pepper, this no-fuss dinner is perfect for any weeknight while still letting you flex your chef muscles.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Roast the Onions
Halve and peel onion. Slice halves into ¼" strips. Place on half of prepared baking sheet. Drizzle with 1 tsp. olive oil and ¼ 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.
Prepare the Ingredients
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Stem, seed, and cut red bell pepper into ½" dice. Rinse pork chops, pat dry and season both sides with ½ tsp. salt and ¼ 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.
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 ½ tsp. salt and ¼ tsp. pepper and remove from burner.
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.
Plate the Dish
Place vegetables on plate. Serve pork chop in front of vegetables and onions around pork. Spoon balsamic glaze over pork chop.
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