Pork Chops with Balsamic Glaze are lower in carbs than you may think because the amount of balsamic vinegar you actually eat is really small! And the balsamic vinegar really does add amazing flavor to these pan-seared balsamic pork chops.
PIN Pork Chops with Balsamic Glaze to try it later!
Pork Chops with Balsamic Glaze are a recipe I first found years ago in Gourmet magazine (which isn’t even published any more), and when I first posted this I confessed that even though I read the magazine for years I hardly ever made anything from it. Most of the recipes from Gourmet always seemed just a bit too fussy for me, but this one was completely a keeper.
Of course I adapted my version a bit from the one I found in the magazine to make it lower in carbs and a bit easier to make, and this turned out to be one of those recipes that are so tasty and so easy that you’ll make it over and over if you like these ingredients.
I left out the shallots, which I thought most people wouldn’t have on hand, and I couldn’t resist seasoning the pork chops with a bit of Penzey’s Pork Chop Seasoning (affiliate link), but if you don’t have that, I’m sure this would be great without it.
I did replace the sugar that was called for in the original recipe with Monkfruit Sweetener, and with that change this recipe only has 8 carbs per serving. That’s because even though balsamic vinegar has some carbs, in this recipe you’re only eating the small amount of sauce that sticks to the meat. And if you want to limit sugar even more strictly in your diet I bet you could get away with a little less balsamic vinegar.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What if you don’t have Pork Chop Seasoning?
The Penzey’s Pork Chop Seasoning (affiliate link) I used contains contains salt, hickory smoke, garlic, onion, white pepper, and ginger. I’m a big fan of that blend for using on pork chops, but if you don’t have that and don’t want to buy it, I would use a little bit of those spices that you do have.
What kind of balsamic vinegar did I use for this recipe?
You don’t have to use one of those expensive aged balsamic vinegars for this recipe, but choose one with a good flavor.
More options for cooking with balsamic vinegar:
If you like the sound of this recipe you might also like Instant Pot Balsamic Pork Roast or Balsamic Chicken and Mushrooms.
How to Make Pork Chops with Balsamic Glaze:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim pork chops and season with Penzey’s Pork Chop Seasoning (affiliate link), salt, and pepper.
- Heat olive oil (preferably in a cast-iron pan) and brown pork chops well on both sides.
- Mix vinegar and Monkfruit Sweetener or sweetener of your choice, add to pan, and simmer until slightly thickened.
- Then add pork chops and cook over medium-low heat until pork chops are cooked through and glazed with sauce.
- Serve hot, and wait for compliments!
Make it a Low-Carb Meal:
For an amazing low-carb dinner these balsamic pork chops would be delicious with Roasted Turnips, Roasted Asparagus and Peppers, or Cauliflower Rice with Basil, Parmesan, and Pine Nuts.
More Tasty Dinners with Pork:
Ingredients
- 4 center cut pork chops, fat trimmed
- Vege-sal or salt to taste
- fresh ground black pepper
- 1 tsp. Penzeys Pork Chop Seasoning (see notes)
- 1 T olive oil
- 2/3 cup balsamic vinegar
- 2 tsp. sweetener of your choice (see notes)
Instructions
- Trim fat from pork chops.
- Season chops on both sides with Vege-Sal (affiliate link) or salt, pepper, and Penzey’s Pork Chop Seasoning (affiliate link) if using.
- Heat pan 1 minute, add olive oil, heat one minute more, then add pork chops and cook over medium high heat until well browned on both sides and cooked through, about 5 minutes total.
- Remove pork chops to plate, lower heat slightly, and add vinegar and sweetener and cook until slightly thickened, about 2 minutes.
- Put pork chops back into pan with any liquid which has collected on plate, and cook over medium-low heat for about 4 minutes, turning several times to glaze pork chops with sauce.
- Serve hot, with sauce poured over.
Notes
The pork chop seasoning is optional; it contains salt, hickory smoke, garlic, onion, white pepper, and ginger. I would use Monkfruit Sweetener (affiliate link).
Recipe adapted from Gourmet Magazine.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 400Total Fat: 21gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 133mgSodium: 337mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 41g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even with the small amount of sugar in the balsamic vinegar, I’d still consider these balsamic pork chops suitable for the original South Beach Diet as well as for low-carb diets because you’re only eating the small amount of the balsamic glaze that sticks to the meat. If you’d like to reduce carbs/sugar, use an approved sweetener, and a bit less balsamic vinegar.
Find More Recipes Like This One:
Use Pork Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Pork Chops with Balsamic Glaze were first posted in 2006, and the recipe has been a hit ever since then! It was last updated with more information in 2023.
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Tomato Avocado Salad with Edamame
I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!
PIN Tomato Avocado Salad with Edamame to try it later!
This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!
I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!
If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
What is Edamame?
Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.
Is Edamame high in carbs?
Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.
How to store avocado so it stays good longer:
I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.
How to Make Tomato Avocado Salad with Edamame:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
- Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
- I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
- Cut tomatoes in half so you have 2 cups of tomatoes.
- Slice green onions, more or less to taste.
- For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
- I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
- Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
- Then mix in avocado.
- Serve salad right away.
- This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.
Make it a Low-Carb Meal:
I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.
More Salads with Avocados
If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.
Ingredients
Ingredients
- 2 small avocados
- 1 T fresh lime juice
- 2 cups cherry tomatoes
- 12 oz. frozen shelled edamame (see notes)
- 1/2 cup sliced green onion
Cumin-Lime Vinaigrette
- 4 T fresh lime juice
- 1/2 tsp. ground cumin
- 1 tsp. Spike Seasoning
- 1/2 tsp. Vege-Sal (or salt)
- 3 T extra-virgin olive oil (more or less to taste)
Instructions
- Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
- Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
- Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
- Slice about 1/2 cup of green onion, more or less to taste
- Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
- I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
- Mix together tomato and edamame and toss with the desired amount of dressing
- Then gently mix in the chopped pieces of avocado
- Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.
Notes
Twelve ounces of frozen shelled edamame is about 2 cups.
Recipe created by Kalyn.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Did you make this recipe?
Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.
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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
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