Balsamic Rosemary Pork Chops
with Garlic Toast & Broccoli
- Soy
- Wheat
- Milk
We believe pork chops are a canvas. Tonight’s palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butter—because why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted broccoli, and you have yourself a dinner to Remem-brandt.
Ingredients
8 ounce
Broccoli Florets
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
Salt
Pepper
1 tablespoon
Cooking Oil
2 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 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. Stir in half the garlic herb butter until melted (you’ll use the rest in the next step).
• Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal. • Thinly slice pork crosswise. • Divide pork, garlic bread, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the balsamic rosemary sauce, calling it "delicious" and "amazing"; some found it too strong or vinegary 🍲.
- Ease of prep: Quick and simple to make, though a few struggled with sauce consistency or timing.
- Suggestions: Consider brining pork chops for tenderness; adjust rosemary to taste; try steaming broccoli instead of roasting.
- Portions: Some felt the meal was light; adding rice or potatoes could make it more filling.
- Leftovers: Reheats poorly; best enjoyed fresh.
Reviews from our home cooks
I love these meals with balsamic sauces. The chops and broccoli were excellent. The pesto garlic bread... Eh. There wasn't much guidance about how much pesto to add, so we had green garlic bread. Tasted good, but maybe the recipe could stand a little editing. I will know for next time. It also seemed like it wasted a lot of pesto? A large pouch was left over.
Best pork recipe by far! I'm a slut for balsamic anything. Only thing I changed was I strained the sauce. The rosemary was too overpowering and a sensory nightmare (diced fresh rosemary feels like I'm chewing a Christmas tree). The rosemary flavor was bright and strong even after I strained it. Highly recommended!
This is one of our favorites so far. The pesto, garlic toast was incredibly good. The pork chops were delicious with that balsamic sauce, and the broccoli was fresh and broiled up deliciously.
Wow. I always stir-fry my broccoli, but this recipe taught me an easier, healthier way that's so simple and tastes amazing. The balsamic rosemary sauce was amazing. Will definitely want this again.
Nice and easy to make! The sauce is pretty liquid but, tastes delicious on the broccoli as well as the pork chop so, it wasn't as much of an issue as I thought it may be. I think I would just use the garlic butter on the bread instead of mixing it with the pesto.
Loved the garlic toast as well as the sauce for the pork chops!
I normally don't like pork chops because they are dry but decided to try this recipe. It was delicious! The rosemary balsamic sauce made it moist
Easy and fun dish to make, even the kids loved the balsamic rosemary sauce and used it for the bread and broccoli as well.
Pork Chops are tough if not marinated first. I decided to marinate in an italian dressing about 3 hours before cooking. They came out very tender and paired well with the rosemary sauce. Roasted broccoli with just salt and pepper is too dry and bland. I sprinkled parmasan cheese on top before serving. I think next time I will parboil and then stirfry
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