Balsamic chops with onions is a two-stage trick: pork chops steam to tenderness in a foil-wrapped pan, then sizzle in balsamic vinegar and butter until the edges go sticky. The onions roast in the meat's own juices before joining the vinegar glaze. Deeply savoury, barely sweet, and worth every one of its fifty-five minutes.
Balsamic Chops with Onions
(Total Time: 55 MIN| Serves: 4)
Ingredients:
4 pork chops, about 1-inch thick
2 large onions, chopped
4 garlic cloves, whole
3 tbsp (45 ml) balsamic vinegar
3 tbsp (45 ml) butter
2 tbsp (30 ml) olive oil
Spices:
1 tsp (5 ml) salt
1 tsp (5 ml) dried thyme
Directions:
Rub the meat with spices and set aside.
Grease a fitting baking pan with oil and place chops along with oinions and whole garlic cloves. Drizzle with some more oil and tightly wrap with aluminum foil.
Plug in the instant pot andpour in two cups of water. Set the trivet at the bottom of the inner pot and place the pan on top.
Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and cook for 35 minutes on high pressure.
When done, perform a quick pressure release. Carefully open the lid and remve the baking pan with pork.
Remove the trivet and the remaining water from the pot and press the ‘’Saute’’ button.
Grease the inner pot with butter and heat up. Add balsamic vinegar and briefly cook – for 1 minute.
Now add onions from the baking pan and give it a good stir. Cook for anoher minute and finally add the meat.
Brown for 2-3 minute on each side.
When done, remove from the pot and serve immediately.
Per Serving(Calories 429 | Total Fats: 35.6g | Net Carbs: 6.4g | Protein: 19.1g |Fiber: 1.7g)
Pro Tips
- Use chops about one inch thick — thinner ones steam past tender and fall apart when you brown them in the vinegar at the end.
- The foil-wrapped pan on the trivet is what keeps the chops juicy; sealing it tightly means no pressure steam gets inside to waterlog the meat.
- Cook the balsamic for only a minute before the onions join — it reduces from sharp to sweet almost instantly and scorches just as fast.
- Save the garlic cloves from the roasting pan and mash them into the sauce; they come out soft enough to spread.
Frequently Asked Questions
Can I make these balsamic chops without an Instant Pot?
Yes — braise the chops, onions, and garlic covered in a 325°F oven for about an hour, then reduce the balsamic in a skillet as written.
What should I serve with balsamic pork chops?
Cauliflower mash or roasted root vegetables catch the onion-balsamic glaze perfectly and keep the plate hearty.
Can I use boneless pork chops?
You can, but bone-in chops stay juicier through the pressure cook. If using boneless, trim the simmer time to twelve minutes before browning.
How do I store leftovers?
Keep the chops in the onions and glaze for up to three days in the fridge; reheat them gently in a covered skillet so the glaze doesn't break.
Recipe Card
Ingredients
Method
- Rub the meat with spices and set aside.
- Grease a fitting baking pan with oil and place chops along with oinions and whole garlic cloves.
- Drizzle with some more oil and tightly wrap with aluminum foil. Plug in the instant pot andpour in two cups of water.
- Set the trivet at the bottom of the inner pot and place the pan on top. Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and cook for 35 minutes on high pressure.
- When done, perform a quick pressure release. Carefully open the lid and remve the baking pan with pork.
- Remove the trivet and the remaining water from the pot and press the ‘’Saute’’ button.
- Grease the inner pot with butter and heat up.
- Add balsamic vinegar and briefly cook – for 1 minute. Now add onions from the baking pan and give it a good stir.
- Cook for anoher minute and finally add the meat. Brown for 2-3 minute on each side.
- When done, remove from the pot and serve immediately. Per Serving(Calories 429 | Total Fats: 35.6g | Net Carbs: 6.4g | Protein: 19.1g |Fiber: 1.7g)
