Pork Chops with Balsamic Glaze are lower in carbs than you may think because the amount of balsamic vinegar you actually eat is really small! But the balsamic vinegar really does add amazing flavor to the pan-seared pork chops.

PIN Pork Chops with Balsamic Glaze to try it later!

Pork Chops with Balsamic Glaze finished pork chops on plate

Pork Chops with Balsamic Glaze are a recipe I first found in Gourmet magazine, which isn’t even published any more, and when I first posted this I confessed that even though I read the magazine for years I hardly ever made anything from it. Most of the recipes from Gourmet always seemed just a bit too fussy for me, but this one was completely a keeper. This is one of those recipes that are so tasty and easy, that you’ll make it over and over if you like these ingredients.

Of course I adapted my version a bit. I left out the shallots, which I thought most people wouldn’t have, and I couldn’t resist seasoning the pork chops with a bit of Penzey’s Pork Chop Seasoning (affiliate link), but if you don’t have that, I’m sure this would be great without it.

I did replace the sugar the original recipe called for with sweetener, and even though balsamic vinegar has some carbs, in this recipe you’re only eating the small amount of sauce that sticks to the meat. If you need to limit sugar more strictly in your diet I bet you could get away with a little less balsamic vinegar, although that change might not produce the beautifully glazed pork chops you see above.

What ingredients do you need?

  • center cut pork chops
  • Vege-sal or salt to taste
  • fresh ground black pepper
  • Penzeys Pork Chop Seasoning, or your favorite seasoning for pork chops
  • olive oil
  • balsamic vinegar
  • Monkfruit Sweetener, or sweetener of your choice

What kind of balsamic vinegar did I use for this recipe?

You don’t have to use one of those expensive aged balsamic vinegars for this recipe, but choose one with a good flavor.

More options for cooking with balsamic vinegar:

If you like the sound of this recipe you might also like Instant Pot Balsamic Pork Roast or Balsamic Chicken and Mushrooms.

Pork Chops with Balsamic Glaze process shots collage

How to Make Pork Chops with Balsamic Glaze:

(Scroll down for complete printable recipe, including nutritional information.)

  1. Trim pork chops and season with Penzey’s Pork Chop Seasoning (affiliate link), salt, and pepper.
  2. Heat olive oil (preferably in a cast-iron pan) and brown pork chops well on both sides.
  3. Mix vinegar and Monkfruit Sweetener or sweetener of your choice, add to pan, and simmer until slightly thickened.
  4. Then add pork chops and cook over medium-low heat until pork chops are cooked through and glazed with sauce.
  5. Serve hot, and wait for compliments!

Pork chops with balsamic glaze shown on serving plate

Make it a Low-Carb Meal:

This would be delicious with Roasted Turnips, Roasted Asparagus and Peppers, or Cauliflower Rice with Basil, Parmesan, and Pine Nuts.

More Tasty Dinners with Pork:

Grain-Free Breaded Pork Chops ~ Kalyn’s Kitchen

Pressure Cooker Maple Dijon Pork Chops ~ Pressure Cooking Today

Green Chile Pork Taco Bowl ~ Kalyn’s Kitchen

Pork Chops with Balsamic Glaze finished pork chops on plate
Yield: 4 servings

Pork Chops with Balsamic Glaze (Video)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Pork Chops with Balsamic Glaze will be a hit with everyone who likes the flavor of balsamic vinegar, and they would be the perfect dinner for guests.


  • 4 center cut pork chops, fat trimmed
  • Vege-sal or salt to taste
  • fresh ground black pepper
  • 1 tsp. Penzeys Pork Chop Seasoning (see notes)
  • 1 T olive oil
  • 2/3 cup balsamic vinegar
  • 2 tsp. sweetener of your choice (see notes)


  1. Trim fat from pork chops.
  2. Season chops on both sides with Vege-Sal (affiliate link) or salt, pepper, and Penzey's Pork Chop Seasoning (affiliate link) if using.
  3. Heat pan 1 minute, add olive oil, heat one minute more, then add pork chops and cook over medium high heat until well browned on both sides and cooked through, about 5 minutes total.
  4. Remove pork chops to plate, lower heat slightly, and add vinegar and sweetener and cook until slightly thickened, about 2 minutes.
  5. Put pork chops back into pan with any liquid which has collected on plate, and cook over medium-low heat for about 4 minutes, turning several times to glaze pork chops with sauce.
  6. Serve hot, with sauce poured over.


The pork chop seasoning is optional; it contains salt, hickory smoke, garlic, onion, white pepper, and ginger. I would use Monkfruit Sweetener (affiliate link). Recipe adapted from Gourmet Magazine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 400Total Fat: 21gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 133mgSodium: 337mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 41g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Pork Chops with Balsamic Glaze thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even with the small amount of sugar in the balsamic vinegar, I’d still consider Pork Chops with Balsamic Glaze suitable for the original South Beach Diet as well as for low-carb diets because you’re only eating the small amount of the balsamic glaze that sticks to the meat. If you’d like to reduce carbs/sugar, use an approved sweetener, and a bit less balsamic vinegar.

Find More Recipes Like This One:
Use Pork Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pintereston Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Pinterest image of Pork Chops with Balsamic Glaze

Share This: