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Pork Chops with Balsamic Red Onions {Favorites}
and balsamic roasted brussels sprouts

Active: 40 min Total: 40 min
To borrow a review from one of our members, "The onions were amazeballs." These balsamic red onions are clearly why these pork chops are back for favorites week. Enjoy them with some roasted brussels sprouts while they're still in season.


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 {Favorites version}:
  • Pork chops, <1" thick - 5
  • Red onions, large - 1 , sliced
  • Cooking oil - 1 Tbsp + 1 Tbsp
  • Balsamic vinegar - 1 1/2 Tbsp
  • Jam - 1 Tbsp ((strawberry, grape, mixed berry))
  • Leftover orzo - 2 1/2 cups


  1. Pork chops - Season & tenderize with salt & pepper. (Can be done up to 1 day ahead)
  2. Red onions - {Double if making tomorrow'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)

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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 first part of cooking oil, and then 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.
  5. Return skillet to medium heat. Add in second part 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.
  6. Heat up leftover orzo. Finish brussels sprouts with lemon juice and serve balsamic onions (save half for tomorrow) over pork chops.



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