Balsamic Glazed Pork Chops with Persimmons and Spinach
Indulge in the perfect winter dish — balsamic glazed pork chops, marinated to perfection with cinnamon and thyme, paired with sautéed persimmons and served alongside a vibrant baby spinach salad for a restaurant-worthy experience that's both delicious and budget-friendly
Remove the top of the persimmon stem and slice them into wedges.
Marinate the pork with balsamic glaze, cinnamon, paprika, garlic powder, thyme, and salt. Add oil to a pan on medium high heat and place the pork chops in the pan. Sear them on each side for about 3 to 5 minutes until they are fully cooked to an internal temperature of 145F.
Remove the pork chops from the pan and lower the heat to low-medium. Place the persimmon slices in the pan and saute for about 2 to 3 minutes.
Enjoy the pork chops and sauteed persimmons with a side salad and dressing.
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Balsamic Glazed Pork Chops with Persimmons and Spinach
Equipment
Ingredients
Pork Chops and Marinade
Sides
Instructions
Notes
Nutrition