Add a balsamic glaze to your pan-fried pork chops for a midweek upgrade! These go well with a crisp, fresh salad and boiled broccoli.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 pork chops |
Ingredients
- 4 (5 ounce) bone-in pork chops, 3/4-inch thick
- salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- ¼ cup good quality balsamic vinegar
- 1 tablespoon honey
Instructions
- Pat pork chops dry with paper towels, and season with salt and pepper.
- Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
- When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork chops from heat and cover to keep warm.
- Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
- Drizzle pan-fried chops with balsamic glaze and serve warm.
- You can vary the flavor of the glaze by adding 1 minced garlic clove or a sprig of rosemary. Remove the rosemary before serving.
Reviews
Used 1/4c of chicken broth as suggested by other reviewers. would definitely make it again. My family loved it!
I needed 15 minutes to make the balsamic glaze thick enough to drizzle but otherwise, this recipe yielded very tasty pork chops.
The glaze was really a sauce, it did not thicken, very disappointing
I made these last night and loved them! My porkchops were 12.2 ounces and 12.8 ounces. They were 1.25 inches thick. I cooked them per recipe, expecting to need to cook longer. One chop was overdone (the larger one). I also brought them to room temperature prior to cooking. I started the glaze before the chops and used 3/4 c stock. The slightly smaller chop was perfect and delicious, and I’d be ready to do it again in a heartbeat. My husband, who ate the larger chop, recommended marinating them. I would plan to cook first side a minute less and confirm temperature at one minute on second side. I will definitely do this again!
I think there is a mistake in the recipe. The glaze was watery after 10 minutes of boiling. I will make it again using much less broth maybe 1/4 to 1/2 a cup.
I was skeptical as I made the glaze and it tasted overwhelmingly of vinegar and did not thicken. I cooked the glaze longer and added cornstarch to thicken it up after it was thickened. (more like a gravy) I tasted it again before using and it was so good! Thanks for the recipe
Chops were very moist and flavorful. The glaze needs to boil a minimum of 6 minutes or more to thicken. Mushrooms would really be a good additive.
So yummy was worried when I read other reviews about the glaze so I started it early and let it cook down and cook down for about 35 minutes, it turned out fabulous and really really thick. Husband loved it and said we could put it on anything. It’s definitely a keeper but you have to start the sauce at least 30 minutes early and keep it on a medium heat so it boils
Easy to make, hubby loved it too! Great flavor, simple, great directions and will make it again!
i gave it an ok because as so many others have said you need to use something to bring glaze together. i dusted chop lightly in cornstarch. added a 1/2″ piece of ginger and light squeeze of fresh lemon. yes i will make it again
Very flavorful & easy recipe. I cut it in half as I only cook for 2 people. My take always are the follow: First, I used beef broth, vs. chicken broth because that is what I had in hand. I felt like it gave the balsamic vinegar that extra punch we enjoy. Secondly, the sauce did not thicken after cooking about 15 minutes as most people have mentioned. The recipe is written as a sauce, and should be relabeled as such. I wanted a thicker sauce/glaze so I mixed up 1/4 teaspoon of cornstarch to the same amount of water and wah-la you have a glaze!! I also used the same pan I used to cook the pork to make the sauce/glaze & basted the pork & it was delicious! Will definitely make again.
So delicious!! The glaze is excellent. Even though I overcooked it, it was good. I had to spread it like jam.
This was absolutely wonderful ! The sauce requires longer to reduce but it turned out fantastic. Kooytoes !
Delish on this and many other meats! Will make again!
Very good & simple to make. I did add a clove of garlic to the glaze & it tasted amazing! Glaze still wasn’t reduced enough after 15 minutes, but we needed to eat. I poured glaze over chops, then we dipped our bites into remaining glaze I put in a small dish. Would also be good on chicken! Will definitely make again!
We loved this. Although next time I may try something to thicken sauce. But was very tasty. Son didn’t like, he said too much vinegar but we disagree.
This was easy and delicious. The glaze took a lot longer than stated, but I started it before everything else, so everything was done at the same time.
I used balsamic coconut vinegar and farm-sourced honey for the glaze although it did not result in a sticky consistency after reduction to half. But great taste nevertheless.
I love how easy this is. Pan sauces are my new obsession.
Excellent recipe! Used boneless pork chops, used olive oil exclusively (no butter) and no salt or pepper. Tasted good!
Easy prep. Flavorful.