Balsamic Pork Chops

I added mushrooms to capture even more of the sauce flavor.

The only change I would make is to prepare the glaze before cooking the chops. That way, everything is hot and ready at the same time.

This would be good with added garlic and caramelized onions.

Excellent. I was out of balsamic so I use balsamic dressing.

Even after ten minutes of boiling, this did not turn into what I would call a glaze. The flavor was there, but if I make it again, I will cut the chicken broth in half.

This recipe is similar to one that I make. But I add about 5 tablespoons of cherry jam to the glaze. You must cook this glaze down which can take 8-10 minutes. It will get thicker but you have to cook it longer. Excellent recipe.

Really good. Reduced sauce a little further than 1/2 c.

Used thin boneless pork chops and added steamed broccoli to same pan. So easy, and delicious with the balsamic drizzle.

‘Glaze’ is so thin it pours like water…flavor is a good idea but you’ll have to rework the recipe to make it come out well.

It is good but I think 1 cup of chicken broth is too much to create a good glaze. When we tried it there was no real glaze but a sauce or au jus.

Made it as described but added a sprinkle of garlic powder when S&P were added. Next time I may add mushrooms. Easy and tasty recipe

It was ok. Not as flavorful as I thought it would be