Pork with Sweet Balsamic-Red Wine Reduction

  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Serves: 4 (plus leftovers)


  • 1 Smithfield® Applewood Smoked Bacon Topped Loin Filet, cut into 3/4- to 1-inch thick chops
  • 1 tablespoon olive oil
  • 1/3 cup dry red wine
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 1 teaspoon chopped fresh rosemary


  1. Heat half the oil in large nonstick skillet over medium heat. Working in two batches, cook half the pork chops 4 to 5 minutes on each side until internal temperature reaches 150°F. Remove pork from skillet and place on a rimmed serving platter, cover to keep warm. Repeat with remaining oil and pork chops.
  2. Combine wine, vinegar and sugar in the same skillet. Bring to a boil over medium-high and cook 3 to 5 minutes until slightly thickened (or until liquid is reduced to 1/4 cup).
  3. Serve half the pork chops drizzled with wine reduction and sprinkled with rosemary. Reserve remaining half of chops for "Pork Pilaf with Walnuts and Peas" recipe.