Balsamic Pork Chops

5 from 11 votes

These balsamic pork chops are juicy, flavorful, and ready in just 30 minutes, perfect for any dinner occasion. The rich balsamic glaze adds a tangy, savory twist that will keep everyone coming back for more.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Servings:

Calories: 265kcal

Author: Shauna

Ingredients

4 bone-in venter-cut pork chops approximately 1 inch thick
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon fresh thyme leaves plus additional for garnish
¼ cup chicken broth
⅓ cup balsamic vinegar
⅓ cup honey
2 tablespoons unsalted butter

Instructions

Place the pork chops onto a plate and pat dry on both sides with a paper towel.
4 bone-in venter-cut pork chops approximately 1 inch thick
Combine the all-purpose flour, salt, and black pepper in a small bowl. Remove ½ tablespoon of the seasoned flour and reserve, then sprinkle the remaining seasoned flour evenly over both sides of the pork chops. You can use your hands to spread out and pat in the flour so that the pork chops have a thin, even coating of the seasoned flour. This will help the pork chops to get a beautiful golden brown sear.
2 tablespoons all-purpose flour, ½ teaspoon salt, ¼ teaspoon black pepper
Preheat a large 12-inch skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the coated pork chops to the skillet.
3 tablespoons olive oil
Cook the pork chops for 7-9 minutes per side or until a meat thermometer reads an internal temperature of 145°F of the pork chops. Be sure not to move the pork chops while cooking to ensure they get a nice golden brown sear. Remove the pork chops from the skillet and place them onto a plate to rest while making the balsamic glaze.
Turn the heat of the skillet down to medium-low and add the remaining ½ tablespoon of seasoned flour to the skillet. Whisk to allow the flour to absorb any excess oil in the skillet. Add the minced garlic, thyme leaves, and chicken broth. Whisk to combine all the ingredients and scrape any brown bits from the bottom of the skillet (there is a lot of flavor in those brown bits).
1 tablespoon minced garlic, 1 teaspoon fresh thyme leaves plus additional for garnish, ¼ cup chicken broth
In a small bowl, stir together the balsamic vinegar and honey until the honey loosens up and combines with the vinegar, then add to the skillet. Whisk to combine all the balsamic glaze ingredients together.
⅓ cup balsamic vinegar, ⅓ cup honey
Allow the balsamic glaze to bubble up, and reduce for 3-4 minutes, then add the pork chops back to the skillet. Using a large spoon, spoon the glaze over the pork chops as the balsamic glaze continues to bubble and reduce for an additional 2-3 minutes.
Turn off the heat to the skillet and whisk in the butter. The balsamic glaze will get thick and shiny.
2 tablespoons unsalted butter
Remove the balsamic glazed pork chops from the skillet and place them onto a serving plate. Allow the pork chops to rest for 2-3 minutes. Spoon the balsamic glaze over the pork chops and garnish with an additional sprinkle of fresh thyme leaves.

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