Pork chop in balsamic sauce

I have made the pork chop in balsamic sauce several times when I had guests or wanted to prepare something more substantial, but without spending too much time by the stove. Every time it's just as simple: a piece of meat, a few ingredients that I already have at home, and that's it. Sometimes I prepare it a few hours in advance and let it sit with the sauce, but it's not necessary. It's the kind of roast that looks good on the table and doesn't require any special skill.

Quick Info

Total time: 2-2.5 hours (depends on the oven and the thickness of the meat)
Preparation time: approx. 20 minutes
Baking time: 1.5-2 hours
Servings: 8-10, from a 2 kg piece
Difficulty: easy to medium
Recipe type: oven roast, suitable for lunch or dinner, festive meal

Ingredients

1 piece of pork chop (approx. 2 kg)
Garlic (a few cloves, to taste)
Salt
Pepper
Dried oregano
Grill seasoning (I used a universal mix, without added salt)
Olive oil
Balsamic vinegar – 200 g
Red wine – 100 g
1 tablespoon mustard
Juice of one lemon
1 teaspoon honey
A little water (just enough to thin the marinade, not much is needed)

Preparation method

1. Prepare the piece of meat. With a sharp knife, make deep incisions a few centimeters apart. Insert thick strips of garlic into these holes. They don't have to be all the same size, the important thing is that they fit well into the meat.

2. In a plate, mix salt, pepper, oregano, and grill seasoning. Rub the entire piece of meat with this mixture, including the sides.

3. Form the roll. Roll the piece of meat, if necessary, to achieve a compact shape. Tie it tightly with kitchen twine or wrap it in special roasting netting. It shouldn't be overly tight, but it must be well secured.

4. In a large glass or bowl, mix: balsamic vinegar, red wine, lemon juice, mustard, oil, honey, and a little water. Beat everything with a fork or whisk until combined.

5. Place the tied meat in a suitable oven dish. Pour all the prepared sauce over it. If there is leftover seasoning mix, it can be sprinkled over the meat.

6. Place in a preheated oven at 180°C. It doesn't specify foil, so I leave the meat uncovered, but if you see that it starts to dry out too quickly, you can cover it with foil at the beginning and then remove it towards the end for browning.

7. The roast cooks for about 1.5-2 hours, depending on the thickness of the piece. Occasionally, baste it with the sauce from the dish. In the end, the sauce should be thickened and the meat browned on the surface.

8. Remove from the oven and let it rest for 10-15 minutes before slicing. Serve with plain rice or potatoes, as preferred.

Why I make this recipe often

I like it because I don't have to do much after I put the dish in the oven. The chop comes out tender, with a balanced sweet-sour taste and is just as good the next day. It's easy to slice, doesn't fall apart, and is suitable for wraps or sandwiches.

Tips and variations

Tips

- Tie the meat as tightly as possible so it doesn't lose its shape while baking.
- Check the dish halfway through; if the sauce reduces too much, add 2-3 tablespoons of warm water.
- If you have time, let the meat sit in the sauce for 1-2 hours in the fridge before baking.
- The garlic should be roughly chopped so it doesn't completely dissolve.

Substitutions

- If you don't have grill seasoning, you can use just salt, pepper, oregano, and a little sweet paprika.
- The red wine can be omitted, but the sauce will be less flavorful.
- Balsamic vinegar can be replaced with a cheaper aceto balsamico, but the final taste will be slightly different.

Variations

- Instead of a chop, you can use pork shoulder or tenderloin.
- You can add a few sprigs of thyme or rosemary to the sauce.
- Honey can be replaced with agave syrup or brown sugar.

Serving ideas

- Alongside plain rice, boiled potatoes, or mashed potatoes.
- It also goes well with a simple green salad or sautéed vegetables.
- It can be sliced cold, thinly, for sandwiches.

Frequently asked questions

The meat didn't come out tender enough, what can I do?
If the piece is very thick or the chop has some fat, it may need more time in the oven. You can cover the dish with foil and let it cook for another 30 minutes on low heat, then uncover it for browning.

The sauce has reduced too much. What do I do?
If you notice during cooking that the sauce in the dish is evaporating, add a little warm water or another 50 ml of wine and remember to baste the meat every 30-40 minutes.

What kind of wine is most suitable?
A dry or semi-dry red wine. Avoid sweet wines.

Can I make the recipe only with honey, without balsamic vinegar?
I do not recommend it, balsamic vinegar gives the specific flavor to the sauce. Without it, the dish becomes just a sweet roast.

How long should I marinate the meat before?
It's not mandatory, but if you have time, you can let the meat sit in the sauce for 1-2 hours in the fridge before baking. It can also be overnight, but it's not essential.

Nutritional values

For one serving (approx. 200 g of meat and sauce), estimated:
Calories: 320-350 kcal
Protein: 35 g
Fat: 14 g
Carbohydrates: 8-10 g (from honey and balsamic)
Values are approximate and can vary depending on the type of chop and how much sauce reaches each serving.

Storage and reheating

The roast keeps well in the fridge, in a sealed container, for up to 3 days. It can be sliced cold or reheated in the oven with a little sauce. I do not recommend freezing, as the balsamic sauce changes texture and flavor after thawing.

If there is a little sauce left, it can also be used to drizzle over the side dish when reheating.

 Ingredients: a piece of pork meat about 2 kg. garlic salt, pepper, oregano grill seasoning olive oil 200g balsamic 100g red wine 1 tablespoon of mustard a lemon 1 teaspoon of honey

 Tags:  pig pork in sauce pork steak