Red Apple Balsamic Glazed Pork Chop

A delicious new way to flavor up your pork chop. Add a tantalizing red balsamic glaze to your pork chop and watch the smiles appear!


  • For Balsamic Glaze:

  • 1/2 cup Sonoran Desert Red Apple Balsamic

  • 1/3 cup Brown Sugar (Packed)

  • 1/3 cup Apple Cider or Apple Juice

  • 2 Tbs Dijon Mustard

  • 1 Tbs Soy Sauce

  • Pinch Cayenne Pepper

  • For Pork Chops:

  • 4 Boneless, Center-Cut Pork Loin Chop (1/2 to 3/4 Inches Thick)

  • 1 Tbs Sonoran Desert Portuguese Cobrancosa EVOO

  • 1/4 tsp Sea Salt

  • 1/4 tsp Fresh Ground Pepper


  • 1. Combine all glaze ingredients in a medium bowl; whisk thoroughly and set aside.

  • 2. Pat pork chops dry with paper towels; season both sides generously with Sea Salt and Fresh Ground Pepper.

  • 3. Heat Sonoran Desert Portuguese Cobrancosa EVOO in heavy-bottomed 12-inch skillet over medium-high heat. Add pork chops to skillet and sear until well browned on one side, (4 to 6 minutes). Turn pork chops over and cook 1 minute longer; transfer chops to plate and pour off any oil remaining in the skillet.

  • 4. Return pork chops to skillet, browned side up. Pour on glaze mixture; cook over medium heat until the center of each pork chop registers 140 degrees, (5 to 8 minutes). Remove skillet from heat; transfer pork chops to clean platter, tent with foil, and let rest 5 minutes.

  • 5. After chops have rested, add any accumulated juices from platter to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel, 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Serve immediately.

  • 6. Serve with oven roasted vegetables or fresh garden salad. Enjoy!