Balsamic Pork Chops

These easy skillet-fried pork chops with balsamic and Dijon are a great weekday meal that can be put together in under 20 minutes.

i serve them Roasted potatoes with rosemary and oven-roasted asparagus, leaving very little leftovers at the end of the meal.

Balsamic Pork Chop

These pork chops were originally inspired by our favorite balsamic Dijon ham. That mouthwatering ham has become a holiday tradition over the past decade. In case you didn’t know, the combination of pork and balsamic is an amazing combination.

I was staring into the freezer trying to come up with something new and my eyes fell upon these really thick pork chops I had gotten on sale and stash in the freezer. One thing led to another, as we tend to do in our brains.

I decided to pan fry the pork chops and finish with a balsamic sauce. Oh that was a great decision. Let me tell you, we basically licked the platter clean.

Pork chop with balsamic sauce

The pork chops were ready to eat in just 15 minutes and were so delicious my husband and I struggled to share them with the kids.

I immediately made a note on the recipe to remind me to double the recipe the next time I make it.

However, if you don’t want that many servings, or if you’ve already made it and you like it exactly like the first, cut all ingredients in half.

balsamic pork chop

To make this recipe you will need the following ingredients:

• 1-inch-thick bone-in or boneless pork chops
• all purpose flour
• granulated sugar or garlic powder
• kosher salt
• freshly ground black pepper
• butter
• light brown sugar
• balsamic vinegar
• dijon mustard

Bone-in pork chop vs boneless pork chop

This recipe alternates between boneless and bone-in pork chops. They cook in about the same amount of time. Test doneness and remove from heat when it reaches 145°F.

Boneless chops make for a nicely sliced ​​presentation that’s easier for kids to handle as well.

Cooking time for pork chops will vary slightly depending on the thickness of the pork chops.We highly recommend testing for completeness meat thermometer.

Balsamic Pork Chop

First, stir the flour, garlic, salt, and pepper in a pie plate or flat-bottomed bowl. Place the flour mixture and pork chops next to the stove.

Heat butter in a large nonstick skillet or well-seasoned cast iron skillet over medium heat. Wait until the butter is bubbly and slightly browned. swirl the butter to coat the skillet.

Dip each pork chop on all sides into the flour mixture and place the chops in the hot skillet. Cook undisturbed for about 3 minutes.

Stir in brown sugar, balsamic, and mustard. Keep it next to the stove. Flip the chops and they should be golden brown. Pour half the balsamic sauce over it and cook for another 3 minutes.

Flip the pork chops again and drizzle the remaining sauce over the pork chops. Cover and simmer over low heat for an additional 2-8 minutes.

Remove to a plate and pour the pan juices over the meat. Let rest for 5 minutes before serving.

Cooking time for pork chops varies considerably depending on thickness and whether the pork chop is bone-in or boneless.

We recommend testing doneness with a meat thermometer.you can pick up A very cheap one around $5 or you can do it for about $30 buy the same digital thermometer i love.

A 3 minute rest at 145°F will give you the best dining experience. This is the minimum safe internal pork cooking temperature provided by the USDA Food Safety Inspection Service.

Pork goes well with potatoes, rice, pasta, and just about any vegetable you can think of. So, as far as I’m concerned, the side dish options to accompany these balsamic pork chops are endless.

try them Garlic flavored mashed potatoes side with Crushed Brussels sprouts with balsamic sauce For a restaurant-quality feast.

Not enough balsamic-style meals? Balsamic Glazed Meatloaf is about to change your meatloaf game. Rich and flavorful, tender and moist without being mushy, this meatloaf recipe (and the best meatloaf glaze ever) was the perfect addition to my family’s dinnertime routine shortly after Sean and I were first married. It was a game changer.

Salmon marinated in balsamic vinegar, soy sauce and ginger is one of the most flavorful salmon dishes I have ever tasted. For years, this was the only seafood dish that consistently received two thumbs up from my entire family.

Brown sugar and balsamic are simmered into a simple glaze and drizzled over tender pulled pork. This dinner was a hit with all 3 of my boys the first time we made it. They almost licked the plate clean.

wonderful. that’s it. One word can describe the heaven on this plate. Really, the balsamic butter sauce is exquisite. We tasted it and quickly knew it was right when Bon Appetit recommended drizzling the whole plate with sauce.

This balsamic vinaigrette recipe is perfect. you heard me right Perfect. And I don’t use that word lightly. The recipe I’m sharing with you today deserves just that description.

{First published 2/27/14 – recipe notes and photos updated 4/12/23}