Balsamic glazed pork chops

A simple midweek supper by Rachel Allen uses juicy pork chops and a tangy balsamic vinegar, served with mustard mash
By Rachel Allen
Balsamic glazed pork chops
  • Rating:
  • Serves: 3-4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the mustard mash

  • 1 kg floury potatoes
  • 50 g butter
  • 200 ml hot milk
  • 2-3 tbsp grainy mustard

For the pork chops

  • 2 tbsp olive oil
  • 2 thick cut pork chops
  • 100 g small shallots, peeled and quartered, leaving root ends intact
  • 75 ml apple balsamic vinegar
  • 1 tsp sugar, or to taste
  • few sprigs thyme, to garnish


1. For the mustard mash: clean the potatoes but leave them unpeeled. Place into a pan, cover with cold water and add a pinch of salt. Bring to the boil and then cook for about ten minutes. Pour out most of the water, leaving behind about 4cm. Cook over a very low heat for about 20 minutes, or until tender.

2. Drain the potatoes and peel them while they are still hot. Mash immediately with the butter until free of lumps, then beat in the milk and mustard.

3. For the pork chops: heat the olive oil in a large non-reactive frying pan over a medium heat. Add the shallots. Season the pork with some salt and freshly ground black pepper and fry for 2-3 minutes on both sides, stirring the shallots occasionally, or until the pork is golden-brown all over. Transfer the pork chops to a plate.

4. Return the pan to the heat and add the vinegar, sugar and a pinch of salt and freshly ground black pepper. Cook for 1-2 minutes, or until the liquid has thickened to a sauce consistency.

5. Return the pork to the pan and cook for a further 2-3 minutes, turning occasionally in the sauce, or until the pork is cooked through. Transfer the pork onto serving plates.

6. Increase the heat and cook the remaining sauce in the pan for 1-2 minutes, or until thick and syrupy. Spoon the sauce over the pork chops and serve with the mustard mash on the side.

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