Balsamic & Brown Sugar Pork Chops – $5 Dinner Challenge

Remember this Slow Cooker Brown Sugar and Balsamic Pork Roast from Slow Cooker week?

I’ve been dying to try it. I’m a huge balsamic fan and was intrigued by the pork, brown sugar, balsamic flavor combination.

(See: Balsamic Chicken with Caramelized Onions, Chicken Wraps with Balsam-melized Red Onions, Slow Cooker Beef Roast with Balsamic Onions)

I recently bought a boneless pork loin when it was on sale for $1.99/lb and decided to cut it up to use for 3 different meals. I sliced off a piece large enough for a roast, then sliced the rest into enough pork chops for 2 more meals. One of those meals was this one.

My “never pay more than price” for pork loin is $1.99/lb. so when I see it at that price, I take advantage of the savings and the fact that I can get 3 meals from 1 large cut of pork.

We devoured these. Devoured. They had the perfect combination of tang and sweet. Could very well be our family’s new favorite pork chop recipe!

I give you the next of many more to come…”House on the Market Bakes!

(In an attempt to keep the stovetop clean, I’ll be baking more in the oven while our home is on the market!)

ENJOY!

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Balsamic & Brown Sugar Pork Chops

Adapted from Slow Cooker Brown Sugar and Balsamic Pork Roast

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes marinating, 30-40 minutes in oven

Ingredients

  • 4 pork chops, about 1 1/4 lb. ($2.48)
  • Salt and pepper
  • 2-3 Tbsp balsamic vinegar ($.20)
  • 4 tsp brown sugar ($.02)
  • Favorite potatoes, we had a dairy-free version of mashed red potatoes ($1.50)
  • Favorite side of veggies ($1)

Directions

  • Place the pork chops in the bottom of a glass baking dish. Sprinkle some salt and pepper onto both sides of the pork chops. Then drizzle the balsamic vinegar over the top. Add 1 tsp of brown sugar on top of each pork chop and spread into the vinegar. Let marinate for at least 30 minutes in the fridge.
  • Preheat oven to 350.
  • Bake the pork chops for 30-40 minutes, or until cooked through. Cooking time will depend on the thickness of the chop.
  • Prepare potatoes (or bread), and veggies.
  • Serve Balsamic & Brown Sugar Pork Chops with potatoes/bread or veggies.

Cost $5.20

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Comments

  1. Barbabra says

    Do you take them out of marinate and put in another pan to bake or bake them in same pan with marinate?
    Thank you
    Barbara

  2. says

    I’m a huge balsalmic vinegar fan. In fact, it’s one of the main reasons I have a Sam’s Club card instead of a Costco card–because a liter of balsalmic vinegear is half the price at Sam’s Club compared to Costco.

    I’ve done brown sugar and balsalmic vinegar over tilapia before (back when I could afford tilapia!) and it was wonderful. I topped it with fresh chopped tomatoes and chives from our garden and served it over a long grain and wild rice combination.

  3. Paula says

    This looks SO yummy! I have a question about the pork loin process, though. Our Winco has them for $1.98/lb in the “large pack,” so you get 2-3 pieces of pork loin. Is that what you buy? And is that a good deal, then? Do you just cut the loin up into 1″ thick pieces for chops, or another size? I am full of questions!

    Leigh, I make a “sticky chicken” that is very similar to this. It has balsamic, white sugar (never tried it with brown, but might have to …), ginger, soy, garlic … throw in the chicken breasts, marinate, then cook. I cook them on the stovetop because it helps reduce the sauce to a nice drizzly thick yummy sauce. Umm good.

  4. Tara says

    Making this for the 2nd time and came back to read comments again. Wondering if you cook it in the marinade or toss it? HELP!

  5. says

    Sounds Delish. Love using the slow cooker because then the hassle of cooking and cleaning after three children have kept me on my toes all day is beautiful. I may have to try both version of this receipt.

  6. Jen says

    I will try again as I liked the flavor but was expecting them to be more glazed — it stayed sort of watery and the pork chops were a little tough. I cooked covered in foil for the first 15 minutes…wouldn’t think that would be a problem, but will try without next time. Are they glazed when cooked differently?

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