Stuffed Pork Chops in a Brown Sugar & Butter Balsamic Glaze

I have not found a post like this, but if this recipe exists, I’m sorry for duplicating.

I got the idea from an Irish Pub in town. I made a similar recipe at home. Here’s what I did and I would love to have any ideas or suggestions for it! Especially for favorite types of balsamic vinegar!

4-6 boneless pork chops thin cut or rolled out to about 1/4" thick

Box of pork, sage or homemade stuffing (I cheated and boxed it!)

1 1/2 C Water
3/4 C Brown Sugar
1/3 C Balsamic Vinegar
2 Tbsp. Butter

Start with the glaze, combine all ingredients in a pot and simmer on stove top until cooked down. It may take an hour or more!

Cook stuffing according to directions.

Put enough stuffing onto center of pork chops and still be able to fold it in half. Keep closed with a tooth pick. Put in an oven safe dish and bake for about an hour at 350.

When done, bring out and pour glaze over top. Serve! Simple, yummy and good to impress company with!

This may be a time-saver for you:

Melt ½ c. honey (microwave to liquefy - I do mine in a double boiler instead) and add ½ c. balsamic vinegar - brush on chops, basting during last 10 minutes of cooking.

This is one we like on chicken:

1/4 cup maple syrup
1/3 cup whole-grain mustard
1 teaspoon balsamic vinegar

Mix all ingredients in a small bowl. Apply glaze to chicken during the last 10 minutes of cooking.
Yield: 1/2 cup

What a great idea! I have honey fans in my home, so I am sure they will really like this! Plus, the smell of the vinegar boiling wasn’t a sensory pleasure to them, even though I said it would cook away the taste.
Any vinegar suggestions?

Little Nikita -

as far as balsamic vinegars go - dark balsamic vinegar has a stronger flavor - more of a “port” flavor VS the white balsamic vinegars that are sweeter and won’t change the appearance of your dish - but brand names??? it’s all a matter of personal taste

if you want to flavor your own vinegars - you can flavor red or white wine vinegars with just about any herbs - depending on what flavor you are looking for

for instance - this one you may like to use to marinate pork (add a bit of oil to the mixture to marinade):

Rosemary Garlic Vinegar
1 cup red or white wine vinegar
4-5 peeled whole garlic cloves
4 sprigs fresh rosemary
You don’t have to really worry about the exact measurements when making falvored vinegars either. Just be sure to cut your herbs to a size that will ensure them being submerged in the vinegar. Place herbs in a clean glass bottle and cover with vinegar; cap and store in a cool, dry place for 3 weeks before using.

Did this answer your question?? Let me know - I’m here.

Here’s another one for you:

Boil ½ c. balsamic vinegar until reduced by half; transfer to bowl and add ¾ c. unsalted butter, 2 T. honey, 2 T. fresh basil leaves, minced and ½ t. salt. Baste meat during final minutes of cooking.

And here’s a really easy one - just blend and brush on during the last 10 to 15 minutes of cooking:
1 cup (packed) dark brown sugar
5 tablespoons balsamic vinegar
3 tablespoons Dijon mustard

Balsamic Vinegar Tips and Hints

When using balsamic vinegar, do not use aluminum pots or containers. The pan or marination container should be non-reactive.

Balsamic vinegars are not recommended for pickling or herb infusion purposes.

Check the label if you are allergic to sulfites. Not all balsamic vinegars have sulfites, but many less expensive choices do.

Heat sweetens balsamic vinegar and boils out acidity. If you want to mellow out the flavor, heat it. If not, use it without heat or add at the very end of the cooking process.

If you must, substitute sherry vinegar or red wine vinegar for balsamico.
It won’t be the same, but it will give you a hint on how good it could be if you used balsamic vinegar.

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