Balsamic Pork Chops

Delicious seasonings, balsamic vinegar, garlic, and honey create an irresistible flavor for these hearty and juicy pork chops.

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Prep Time10

Cook Time25

Total Time35

Servings

Table of Contents

Balsamic Glazed Pork Chops Ingredients
Pork Chops with Balsamic Glaze Substitutions and Additions
How to Make Balsamic Glaze Pork Chops
How to Serve Pork Chop Balsamic Glaze
When to Serve Pork Chops Balsamic Glaze
How to Store Glazed Pork Chops
Why Balsamic Pork Chops is the Best
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This recipe for balsamic pork chops creates a delicious and satisfying protein packed with flavors. Easy to make with simple ingredients and ready in half an hour, it’s ideal for a weeknight dinner.

Balsamic Glazed Pork Chops Ingredients

ingredients for balsamic glazed pork chops laid out and measured

This favorite recipe will give you a five-star review at your dinner table. Perfect at the end of a busy day, these delicious pork chops have a simple cooking process and great taste.

The seasonings help create a nice crust after a quick sear in the pan before being topped with a rich balsamic vinegar sauce.

You’ll need:

4 bone-in center-cut pork chops (approximately 1-inch thick)
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves (plus additional for garnish)
¼ cup chicken broth
⅓ cup balsamic vinegar
⅓ cup honey
2 tablespoons unsalted butter

Pork Chops with Balsamic Glaze Substitutions and Additions

Filled with delicious flavor, these juicy pork chops are perfect for a quick dinner. In addition to yummy pork chops, you could also use the glaze as a marinade for pork tenderloin.

PORK CHOPS: Boneless pork loin chops can be used instead of center-cut bone-in pork chops for a leaner option. Remember that cooking times may vary slightly due to differences in thickness of the chops and fat content.

POULTRY: Chicken breasts or thighs can be substituted for those looking for a non-pork alternative. Adjust cooking times accordingly to ensure poultry reaches a safe internal temperature of 165°F.

OLIVE OIL: For a different flavor profile, avocado or grapeseed oil can be used instead of olive oil. Both have a neutral flavor and high smoke points, making them suitable for frying.

FRESH THYME LEAVES: Dried thyme can be used if fresh thyme is not available. Since dried herbs are more potent, use ⅓ teaspoon of dried thyme as a substitute for one teaspoon of fresh thyme leaves.

FRESH ROSEMARY: Use half a teaspoon of finely chopped fresh rosemary in addition to the fresh thyme or in substitution.

SOY SAUCE: You can add a teaspoon of soy sauce to the balsamic sauce for an added depth of flavor.

HEAT: Add a quarter teaspoon of crushed red pepper flakes for some spice. You can add more based on personal preference.

CHICKEN BROTH: Vegetable broth or beef broth can be used as a substitute for chicken stock. This substitution will not significantly alter the flavor profile of the dish.

BALSAMIC VINEGAR: Red wine vinegar or apple cider vinegar can be used for a different acidic component, though the flavor will be slightly altered. If using a substitute, consider adding more honey to balance the acidity if needed.

HONEY: Maple syrup or brown sugar can be used as substitutes for honey. Each will add a unique sweetness to the glaze, with maple syrup giving a more distinct flavor and brown sugar adding a deeper molasses note.

How to Make Balsamic Glaze Pork Chops

STEP ONE: Place the pork chops onto a plate and pat dry on both sides with a paper towel.

STEP TWO: Combine the all-purpose flour, salt, and black pepper in a small bowl.

Remove half a tablespoon of the seasoned flour and reserve, then sprinkle the remaining seasoned flour evenly over both sides of the pork chops.

You can use your hands to spread out and pat in the flour so that the pork chops have a thin, even coating of the seasoned flour. This will help the pork chops to get a beautiful golden brown sear.

STEP THREE: Preheat a large 12-inch skillet over medium-high heat. Add the olive oil. Once the oil is hot, add the coated pork chops to the skillet.

You could also use a cast-iron skillet.

STEP FOUR: Cook the pork chops for seven to nine minutes per side or until a meat thermometer reads an internal temperature of 145°F of the pork chops.

Be sure not to move the pork chops while cooking to ensure they get a nice golden brown sear.

Remove the pork chops from the skillet and place them onto a plate to rest while making the balsamic glaze.

STEP FIVE: Turn the heat of the skillet down to medium-low and add the remaining half tablespoon of seasoned flour to the skillet.

Whisk to allow the flour to absorb any excess oil in the skillet.

Add the minced garlic, thyme leaves, and chicken broth. Whisk to combine all the ingredients and scrape any brown bits from the bottom of the skillet.

STEP SIX: In a small bowl, stir the balsamic vinegar and honey until the honey loosens and combines with the vinegar, then add to the skillet. Whisk to combine all the balsamic glaze ingredients.

STEP SEVEN: Allow the balsamic glaze to bubble up, and reduce for three to four minutes, then add the pork chops back to the skillet.

Using a large spoon, spoon the glaze over the pork chops as the balsamic glaze bubbles and reduce for two to three minutes.

reduce glaze in a skillet and spoon onto pork chops

STEP EIGHT: Turn off the heat to the skillet and whisk in the butter. The balsamic glaze will get thick and shiny.

STEP NINE: Remove the balsamic glazed pork chops from the skillet and place them onto a serving plate.

Allow the pork chops to rest for two to three minutes. Spoon the balsamic glaze over the pork chops and garnish with an additional sprinkle of fresh thyme leaves.

glazed pork chops served on a plate with mashed potatoes

How to Serve Pork Chop Balsamic Glaze

These balsamic glazed pork chops should be served while still warm. They would be perfect with air fryer baked potatoes and candied carrots.

Add cherry cream cheese pie and a glass of iced tea for a hearty meal.

When to Serve Pork Chops Balsamic Glaze

This balsamic glazed pork chops recipe is versatile and can be served on various occasions, making it a fantastic addition to your cooking repertoire.

Here are some ideal scenarios for serving this dish:

WEEKNIGHT DINNERS: This simple recipe is perfect for a busy evening due to its quick preparation and cooking time.

SPECIAL OCCASIONS: The elegant presentation and rich flavor profile of the balsamic glaze make these pork chops suitable for more formal or special occasions, such as anniversaries, holidays, or dinner parties.

SEASONAL GATHERINGS: This dish can easily be adapted to fit a seasonal menu. Serve it in the fall with roasted vegetables or in the summer alongside a fresh broccoli apple salad to complement the balsamic glaze’s robust flavor.

MEAL PREP: If you’re into meal prepping, these pork chops can be made in advance and reheated, retaining their delicious taste and texture. Pair them with different sides throughout the week for varied meals.

No matter the occasion, this balsamic glazed pork chops recipe can be a go-to option for its ease, flavor, and adaptability.

How to Store Glazed Pork Chops

Properly storing and reheating balsamic glazed pork chops is essential to maintaining their flavor and texture. Here’s how you can do it:

In the Fridge

Allow the pork chops to cool to room temperature before storing to prevent condensation inside the storage container, which can make the dish soggy.

Transfer the pork chops and any remaining glaze into an airtight container. If you have a lot of glaze left, you might want to store it separately to prevent the pork chops from becoming too soggy.

Store the container in the refrigerator. Properly stored, the pork chops will last for two to three days.

In the Freezer

If you want to extend the shelf life of your dish, you can freeze the pork chops. This is perfect for meal prep!

Wrap each chop tightly in plastic wrap, then place them in a heavy-duty freezer bag or an airtight container.

Freeze the glaze separately in a freezer-safe container.

Frozen pork chops are best used for optimal quality within two to three months.

Thaw the pork chops overnight in the refrigerator before reheating.

How to Reheat Balsamic Glazed Pork Chops

You can rewarm any leftovers in a skillet, on low heat, for three to five minutes with any leftover balsamic glaze. You may need to add a splash of chicken broth to loosen up the thickened glaze for reheating.

Why Balsamic Pork Chops is the Best

This balsamic glazed pork chops recipe stands out for several reasons, making it a top choice for both novice and seasoned chefs.

FLAVOR DEPTH: Balsamic vinegar and honey combine to create a rich, complex glaze that perfectly balances sweet and tangy flavors. When paired with the savory pork chops, this glaze results in a dish full of depth and character.

SIMPLICITY: Despite its sophisticated flavor profile, this recipe is surprisingly simple, with straightforward instructions and common ingredients easily accessible in most grocery stores. This makes it an excellent choice for anyone looking to impress without the stress.

PRESENTATION: The glossy finish of the balsamic glaze not only adds to the flavor but also gives the dish a visually appealing, restaurant-quality look. This makes it perfect for special occasions, entertaining, or simply elevating a weeknight meal.

TIME EFFICIENCY: This recipe can be prepared and cooked in under an hour, making it an ideal choice for a quick yet delicious dinner. Its efficiency does not compromise the quality or taste, proving that gourmet-quality meals can be accessible on any day of the week.

COMFORT FOOD APPEAL: There’s a comforting appeal to the combination of pork chops and a rich glaze, making this dish a comforting meal perfect for cozy evenings. It strikes the right balance between being a hearty and refined dish.

Balsamic Vinegar Pork Chops Frequently Asked Questions

Can I use boneless pork chops instead of bone-in?

Absolutely! Boneless pork chops can be used as a substitute for bone-in. Just keep an eye on the cooking time, as boneless chops might cook a bit faster.

How can I ensure my pork chops don’t turn out dry?

Avoid overcooking the pork chops by using a meat thermometer to check for doneness. Pork chops are ready when the internal temperature reaches 145°F. Letting them rest after cooking also helps retain moisture.

Can I prepare this recipe ahead of time?

Yes, you can cook the pork chops and prepare the balsamic glaze ahead of time. Store them separately in the refrigerator and reheat gently when ready to serve.

Can I freeze the leftover pork chops?

Yes, the cooked pork chops can be frozen. Wrap them tightly and store in a freezer-safe container. Thaw in the refrigerator overnight before reheating.

How can I thicken the balsamic glaze if it’s too runny?

If the glaze is too runny, continue to simmer it over low heat, allowing it to reduce further. Stirring frequently helps to prevent burning and encourages thickening.

Hearty and juicy balsamic pork chops are ideal for a busy weeknight dinner. With seasonings, garlic, thyme, balsamic vinegar, and honey, this simple recipe is filled with irresistible flavors everyone will love.

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