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Pork Chops with Balsamic Red Onions
with balsamic-roasted brussels sprouts

Active: 35 min Total: 35 min
Sweet and tart balsamic red onions go great on just about everything. Serve them with pork chops and you'll feel like you're dining out at a fancy restaurant! Our vegetarian option features sauteed carrots and garbanzo beans.


Quinoa (1 1/2 cups):
  • Quinoa - 1 1/2 cups , uncooked
Balsamic Brussels Sprouts:
  • Brussels sprouts - 1 1/2 lbs , halved
  • Olive oil - 2 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Maple syrup - 1 Tbsp
  • Lemon - 1/2 , juice of
Pork Chops with Balsamic Red Onions:
  • Pork chops (<1" thick) - 4
  • Red onions (large) - 1 , sliced
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Jam - 1 Tbsp ((strawberry, grape, mixed berry))


  1. Pork chops - Season & tenderize with salt & pepper. (Can be done up to 1 day ahead)
  2. Red onions (Double if making Thursday's dinner) - Prep as directed. (Can be done up to 3 days ahead)
  3. Brussels sprouts - Prep as directed. (Can be done up to 5 days ahead)
  4. Quinoa - Combine quinoa with 2x the amount of water (or stock if your prefer) in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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  1. Preheat oven to 500F (260C) degrees. {Check out our how to roast vegetables video.}
  2. Place brussels sprouts in a sheet pan and then cover tightly with foil. Bake for 6 minutes on top rack.
  3. Heat a skillet over medium-high heat. Add 1 tbs. (15 ml) of cooking oil, and then add pork chops to heated oil. Sear on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 1 to 3 minutes, until pork reaches 145F (63C) degrees. Remove and set aside.
  4. Check on brussels sprouts. Take them out of the oven and toss with olive oil, vinegar, syrup, and a generous sprinkle of salt. Roast for another 10 to 20 minutes uncovered, giving them a shake midway through. Finish with a squeeze of lemon juice and season to taste with more salt and pepper.
  5. Return skillet that you cooked the pork in to medium heat. Add in remaining tbs. of cooking oil and then red onions to heated oil with a sprinkle of salt. Saute until they're super soft, ~10 minutes. If the pan ever looks dry and the onions look like they might burn, add in a splash of water. At the very end, add in balsamic vinegar and jam. Cook for another minute or two to let the flavors absorb. Serve over pork chops (save half for Thursday's dinner if you doubled) with brussels sprouts and quinoa.



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