Monday, March 10, 2014

Skillet Balsamic Pork Chops

This is a great way to dress up boring pork chops without a lot of hassle and without fussy ingredients. A simple balsamic vinegar glaze comes together easily and quickly to pack quite a flavorful punch (without being too overpowering).

We served these chops over buttered egg noodles, but they would be wonderful over mashed potatoes and rice, as well. The hardest part (if there is a difficult part) of this recipe is getting the chops cooked to your liking. We like our pork cooked thoroughly, so we made sure they were well done in the center. Use a meat thermometer to gauge the doneness to your preference.

Yields 4 servings.


4 tablespoons butter, divided
2 tablespoons olive oil
4 boneless pork chops
1/4 cup flour
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, peeled and minced
1 cup low-sodium chicken stock
2 tablespoons balsamic vinegar
1 tablespoon honey
Fresh herbs or chives for garnish (optional)


Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.  Combine the flour, rosemary, salt and pepper on a plate. Dredge both sides of the chops in the flour mixture. Shake off excess. Cook chops in the skillet on both sides until golden brown.

Transfer chops to a plate and cover loosely with foil. Add the garlic into the skillet. Add in the chicken stock and vinegar. Reduce heat to medium and reduce stock/vinegar by half. Scrape bottom of pan while reducing to loosen any bits left behind from the pork. Stir in honey.

Once reduced, return chops to skillet. Cook for an additional 5 - 10 minutes (or until chops reach desired doneness). Add the remaining 2 tablespoons of butter to pan and swirl it around until melted. Using a spoon, ladle the melted butter and any remaining glaze atop chops a few times prior to serving.

Serve with your choice or fresh herbs or snipped chives.

NOTE: If at anytime you feel that your glaze/sauce is too thick or reduced for your liking, you can splash in a little more chicken stock or even hot water.

Adapted from The Daily Nest.

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