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.
- Serves: 4 persons
- 4(5 ounce) bone-in pork chops, 3/4-inch thick
- salt and freshly ground black pepper to taste
- 1tablespoon butter
- 1tablespoon olive oil
- 1cup chicken broth
- ¼cup good quality balsamic vinegar
- 1tablespoon honey
Step 1Pat pork chops dry with paper towels, and season with salt and pepper.
Step 2Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
Step 3When 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).
Step 4Remove pork chops from heat and cover to keep warm.
Step 5Combine 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.
Step 6Drizzle pan-fried chops with balsamic glaze and serve warm.