Balsamic Glazed Pork Chops with Garlic Herb Bread and Roasted Green Beans

Pork chops are a blank canvas and this recipe paints them with a rich balsamic rosemary sauce, creamy garlic herb butter and a side of tender roasted green beans. It’s a complete meal that’s both elegant and easy enough for a busy weeknight.

The combination of tangy balsamic vinegar, fresh rosemary and garlic herb butter creates a savory-sweet glaze that perfectly complements the pork. Served alongside crispy garlic herb toast and roasted green beans, this dish is sure to become a family favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary; toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
2. Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer pork to a cutting board. Wipe out pan.
3. Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds. Stir in stock concentrate, vinegar, ¼ cup water (⅓ cup for 4 servings) and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper. Turn off heat and stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
4. Halve and toast baguette; spread remaining garlic herb butter onto cut sides. Season with salt and pepper. Thinly slice pork. Divide pork, garlic bread and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.

Recipe Tips

FAQ

Can I use dried rosemary instead of fresh?

Yes, but use about 1 teaspoon dried rosemary (crushed) in place of fresh. Add it with the stock concentrate.

What can I substitute for garlic herb butter?

Mix 2 tablespoons softened butter with 1/2 teaspoon garlic powder and 1/2 teaspoon dried herbs (like parsley or thyme).

Can I use a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.