Balsamic Glazed Pork Chops
A juicy center-cut, bone-inloin chop served with a balsamic vinegar glaze. Absolutely delicious!
Ingredients
- 2 each thick cut, bone-in pork chops center cut loin chops preferred
- To Taste S&P
- 1 Tbsp unsalted butter
- 1 Tbsp neutral oil
- 1 cup chicken broth
- 1/4 cup high quality balsamic vinegar
- 1 Tbsp honey
Instructions
- Pat pork chops dry with paper towels, and season with salt and pepper (or, preferably, wet or dry brine 24 hours in advance).
- Melt butter in a large, nonstick skillet over medium heat. Add oil and stir to combine.
- When butter and oil shimmer, carefully add chopsand cook over medium heat until browned on one side, 5 to 6 minutes. Turn andcook pork chops until the internal temperature reaches 135F-138F, 3 to 4minutes. Do not overcook the chops or they will turn dry and hard.
- 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.
Video
Notes
- You can vary the flavor of the glaze by adding 1 minced garlic clove or a sprig of rosemary. Remove the rosemary before serving.
- While the pork chops rest the temperature will continue to rise to reach the USDA recommended 145F.