Balsamic Pork Chops

Servings 6 people


  • 1 teaspoon olive oil
  • 6 4-oz. boneless pork chops
  • 1/3 cup dry white wine or use low sodium chicken broth
  • 2 medium onions thinly sliced
  • 1/2 teaspoon dried thyme
  • 2 cups green peas
  • 1/2 cup balsamic vinegar
  • 1/2 tablespoon Dijon mustard
  • 1/4 cup 5% cream


  • Heat the oil in a large skillet with a tight-fitting lid over medium-high heat.
  • Add pork chops. Brown for 3 to 4 minutes per side then remove from heat and set aside.
  • Add wine (or broth) to the skillet.
  • Bring to a boil and whisk up all of the browned bits from the bottom of the pan.
  • Add onions and thyme and cook until onions are browned and somewhat caramelized (about 15 minutes).
  • Add peas, vinegar, and mustard and cook for 1 minute.
  • Return pork chops to the pan. Add the cream then reduce heat to low. Cover and cook for 5 minutes. Serve and enjoy!


SERVING SUGGESTION: Baked sweet potatoes and steamed green beans. VEGETARIAN: Use non-breaded faux chicken patties. KOSHER: Use boneless skinless chicken thighs instead of pork and chicken broth instead of cream. GLUTEN FREE: Make sure wine (or broth), vinegar and mustard are gluten-free. NUTRITION: Per Serving: 214 Calories; 7g Fat; 24g Protein; 12g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5
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