Balsamic Glazed Pork Chop

with roasted onion, sautéed Brussels sprouts, and red bell pepper

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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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.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 8 oz. Brussels Sprouts
  • 1 Red Bell Pepper
  • 2 Bone-in Pork Chops
  • 2 fl. oz. Balsamic Vinegar
  • ½ oz. Honey
  • Info
    2 tsp. Chicken Demi-Glace
  • Nutrition (per serving)

  • Calories
    511
  • Carbohydrates
    30g
  • Fat
    17g
  • Protein
    56g
  • Sodium
    1386mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Pan

Before You Cook

  • Step 1 - Roast the Onions
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Cook the Pork Chops
    3

    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.

  • Step 4 - Cook the Vegetables
    4

    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.

  • Step 5 - Make the Glaze
    5

    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

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