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Pork Chops with a Balsamic Rosemary Reduction

Ah…the other white meat – pork!    I really love the taste of it but some of the cuts don’t really agree with me.  When shopping I choose very lean medallions of pork, or even cut my own from a pork loin roast, which is what I did for these recipes.
If you are looking for a recipe that turns ordinary pork into something extraordinary, look no further!
Pork Medallions with Rosemary Balsamic Reduction
 The lower fat content makes my tummy happy and still gives me that delicious pork taste.
This recipe is full of flavor, easy to make and quick so it is perfect for busy week nights.    The whole thing is done and on the table in less than about 20 minutes!
Start by assembling your ingredients.  You will need lean pork medallions, olive oil (I use rosemary infused olive oil for an extra boost of flavor), Balsamic vinegar, garlic, spring onions, sugar, rosemary, and Dijon mustard.  
Pork Medallions with Balsamic reductionThe recipe is done in two stages. First make the balsamic glaze and allow it to reduce. 
Pork Medallions with Rosemary Balsamic ReductionThen in a separate skillet sear your pork chops.  Spoon over the glaze to coat and serve. It really is that simple to do!
Pork Medallions with Rosemary Balsamic Reduction
 Don’t they look wonderful?  These medallions are delicious served with creamy mashed potatoes and a side dish or salad.  Quick, easy, delicious and your family will ask you to make it again and again.
Yield: 4

Pork Chops with a Balsamic Rosemary Reduction

Pork Chops with a Balsamic Rosemary Reduction

Balsamic vinegar and rosemary combine with mustard and sugar to make a reduction that is lovely over pork chops.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 tbsp rosemary infused olive oil
  • 1 tbsp minced spring onions
  • 1 garlic clove, minced
  • 1 cup balsamic vinegar
  • 1 1/2 tsp sugar, divided
  • 1 tsp chopped fresh rosemary
  • 1 1/2 pounds pork loin, medallions
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper


  1. Heat the oil in a small skillet over medium-high heat. Add the spring onions and garlic and sauté 2 minutes until the vegetables are translucent being careful not to burn.
  2. Add vinegar, sugar and rosemary and cook until the liquid is reduced to 1/2 cup. Adjust the sugar to taste. Balsamic vinegars have quite a range of acidity so you will want to try it to get the best flavor.
  3. Heat a large skillet over medium-high heat. Spray pan with Pam cooking spray. Season the pork medallions with salt and pepper. Cook the pork about 2 minutes on each side until the pork is not pink inside. Add balsamic reduction; cook another minute, turning pork to coat will in the reduction.
  4. Serve the pork medallions with the balsamic reduction over the top. These are great with creamy mashed potatoes and a side salad.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 424Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 136mgSodium: 385mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 45g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.



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Tuesday 25th of August 2020

Wonderful! Thank you for the ideas... I have a bone-in pork roast so I am using bits of what you said for the marinade and adding my own twist(s), lol. Since it's late summer I used sweet onion (Walla Walla) and then basically the same ingredients as a base, without the mustard (because I don't have any). Then I added some apple cider vinegar, some apples and some ripe pear (instead of processed sugar), so it is happily swimming in the oil (and avocado oil as well as olive) with the two different types of vinegar and we will see. I intend to sear it and then put it in my clay baker with loads more garlic and fresh rosemary... Yummm... roasted peppers, zucchini and Brussels sprouts, new potatoes and wowsers! Too bad I live alone (not for me), lol, happiest this way and this is how I fill the freezer!

Bali Tour

Sunday 16th of March 2014

Look great :) Thanks for the recipe


Sunday 16th of March 2014

my Pleasure

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