Balsamic Pork Chops with Gnocchi and Mushrooms

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Savory and supremely satisfying, these pork chops take on the sweet-tart-fruity taste of balsamic, honey and fresh herbs, complemented by sauteed mushrooms and a simple, delicious sauce, all served over pillowy gnocchi for a mouthwatering meal.

Serves: 4
Difficulty: easy
Prep time: 10 min
Cook time: 15 min


4 pork chops, bone-in
2 T olive oil
2 T garlic, minced and divided
1/3 c balsamic vinegar
1/4 c honey
1 t ea fresh oregano, thyme and rosemary, chopped
1 T fresh basil, chopped
Pinch crushed chili flakes (optional)
1/2 t salt
1/4 t black pepper
1/2 yellow onion, julienned
1/2 lb crimini mushrooms, sliced
4 T butter, divided
10 oz gnocchi, cooked according to package directions *


Preheat oven to 350 degrees. Season chops on all sides with salt and pepper. In large oven-proof skillet over medium heat, add olive oil and sear chops on both sides, approx. 2 min per side. Transfer skillet with chops to oven and cook approx. 5 min, until almost done (130 degrees internal temp).

Carefully remove from oven and push chops to sides of pan. Place pan on burner over medium heat; add 1 T garlic to center of pan and cook 1 min. Add balsamic vinegar, honey, herbs (reserve 1/2 T of mixed herbs for gnocchi), chili flakes (if desired) and salt and pepper. Cook until reduced to a syrupy glaze, approx. 2 min. Remove from heat and set aside.

Meanwhile, in separate pan, saute onion over medium-high heat in 2 T butter until color darkens, approx. 5 min. Add remaining butter, garlic and mushrooms and cook 2 min more. Add cooked gnocchi, reserved herbs and a pinch of salt and pepper, to taste. Divide gnocchi mixture among plates, topping with pork chops and sauce.

* To make this recipe gluten-free friendly, use gluten-free gnocchi.