Balsamic Pork Chops

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.

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
• 0.25 cup good quality balsamic vinegar
• 1 tablespoon honey

Steps

1. Pat pork chops dry with paper towels, and season with salt and pepper.
2. Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
3. 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).
4. Remove pork chops from heat and cover to keep warm.
5. 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.
6. Drizzle pan-fried chops with balsamic glaze and serve warm.