Balsamic Rosemary Pork Chops
with Garlic Herb Toast & Roasted Green Beans
- Soy
- Wheat
- Milk
Over here, we believe pork chops are a canvas, and we like to paint them with allllll the flavors. Tonight’s palette: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one of these ingredients when you could have them all? Add to that a side of garlic herb toast and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).
Ingredients
6 ounce
Green Beans
¼ ounce
Rosemary
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Pork Chops
1 unit
Chicken Stock Concentrate
5 teaspoon
Balsamic Vinegar
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
2 teaspoon
Sugar
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary; toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings). • Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate, vinegar, ¼ cup water (1⁄3 cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper. • Turn off heat and stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
• Halve and toast baguette; spread remaining garlic herb butter onto cut sides. Season with salt and pepper. • Thinly slice pork. • Divide pork, garlic bread, and green beans between plates. Top pork with balsamic rosemary pan sauce and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic rosemary sauce, calling it "divine" and "to die for" 🔥. Some found it too vinegary or sweet.
- Ease of prep: Customers praised the simple, quick preparation, though a few struggled with sauce consistency or pork cooking times.
- Suggestions: Consider adding a starch like potatoes or rice instead of bread. Cook pork less than directed to avoid dryness.
- Portions: Several felt the meal was light, especially the green beans; some added sides to make it more filling.
- Vegetable quality: Many reported receiving wilted or moldy green beans, suggesting freshness issues with this ingredient.
Reviews from our home cooks
The Balsamic Rosemary sauce made the pork chops 100% and the green beans were awesome! I even risked my gluten allergy to try a bite of the garlic bread which was a huge hit with my kids.
The pork chops were very tasty and tender. The balsamic rosemary sauce added so much flavor. We always like the green beans and garlic bread as sides.
The balsamic sauce was way too strong and the rosemary (tho chopped) needed to be minute pieces so as not to make eating the chops difficult. This needed another side dish...green beans leave much to be desired. Good chops, bread, just too much strong sauce flavor with few green beans to balance.
The rosemary sauce is the king here. While the pork and green beans are pretty standard, the rosemary sauce elevated everything so much that I wanted more for other dishes. The garlic bread was okay, but the problem is the lack of instruction on the toasting step since I'm used to pan toasting with butter on the bread or using a toaster which the ciabatta was too thick to fit into so I subsequently threw it in my air fryer and hoped it'd work.
While the balsamic rosemary sauce was different, we found it surprisingly tasty. My kids are not big fans of green beans, but they liked them roasted in this recipe so I will have to apply that to other vegetables in the future. Another tasty meal
Love the balsamic sauce, especially the hint of fresh rosemary. The pork, as always is of the highest quality. The only feedback is to please adjust your directions for how long to cook the pork chops, they are so thin that cooking them 4-6 mins per side would severely overcook the meat! We only cooked 1.5 mins per side it was barely even pink anymore but still juicy enough.
One of our favorite recipes. I have also substituted chicken for the pork chops and it's delicious either way. The balsamic rosemary sauce is truly amazing. In fact, we are going to have this for dinner tonight as I already have all the ingredients.
The flavor on the pork chops was SO delicious and it was still juicy in the middle. It was the perfect pairing with green beans and the garlic herb butter on the baguette was truly chefs kiss.
I had never tried fresh green beans in the oven before. They were perfectly cooked and oh the Balsamic Rosemary was super tasty on them and the pork. Great meal!
This is a favorite. Pork, roasted string beans and garlic bread is a great combination of flavors and textures. I love the balsamic glaze but add a little less sugar than recommended so it's not too sweet.
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