Balsamic Pork Chops
These easy, skillet-fried pork chops with balsamic and dijon are an awesome weeknight meal that comes together in under 20 minutes.
I serve them with Rosemary Roasted Potatoes and Oven Roasted Asparagus and there is hardly a bite left over at the end of the meal.
Balsamic Glazed Pork Chops
These pork chops were originally inspired by the Balsamic Dijon Ham that we love so much. That mouthwatering ham has become a holiday tradition over the past ten years. In case you don’t already know it, pork with balsamic is a pretty darn amazing combination.
I was staring into the freezer trying to come up with something new and my eyes hit these really thick pork chops I’d picked up on sale and stashed in the freezer. As things tend to do in my brain, one thing led to another.
I decided to pan-fry the pork chops and finish them with a balsamic glaze. Oh, that was a great decision. Let me tell you, we basically licked that platter clean.
Pork Chops with Balsamic Glaze
The pork chops were ready to eat in barely 15 minutes and they were so tasty, my husband and I had a hard time sharing them with the kids. And no, I’m not kidding.
I immediately jotted a note on that recipe to remind me to double the recipe the next time we made them. I’ve updated the recipe below for more servings, since that is how I make it every time now.
However, if you don’t need as many servings, or have already made it and loved it exactly as it was initially, simply reduce all of the ingredients by half.
Balsamic Pork Chops
To make this recipe, you’ll need the following ingredients:
- 1″ thick bone-in or boneless pork chops
- all-purpose flour
- granulated garlic or garlic powder
- kosher salt
- freshly ground black pepper
- butter
- light brown sugar
- balsamic vinegar
- dijon mustard
Bone In vs Boneless Pork Chops
I make this recipe with boneless and bone-in pork chops interchangeably. They cook in approximately the same amount of time. Test for doneness and pull them from the heat when they reach 145°F.
The boneless chops make for a prettier sliced presentation and they’re easier for the kids to handle too. Other than that, the recipe is great with both options.
The cooking time for the pork chops will vary a good bit depending on the thickness of the pork chops. I highly recommend testing for doneness with a meat thermometer.
Pork Chops with Balsamic
Start by stirring together the flour, garlic, salt, and pepper in a pie plate or flat-bottomed bowl. Place the flour mixture and the pork chops next to the stove.
Heat the butter over medium heat in a large non-stick skillet or well-seasoned cast iron skillet. Allow the butter to foam and brown slightly. Swirl the butter to coat the pan.
Dredge each pork chop through the flour mixture on all sides and then place the chops in the hot skillet. Let them cook undisturbed for about 3 minutes.
Stir together the brown sugar, balsamic, and mustard. Set aside next to the stove. Flip the chops over, they should be golden brown. Pour half the balsamic sauce over them and cook for an additional 3 minutes.
Flip the pork chops once more and pour the remaining sauce on the pork chops. Cover with a lid and cook on low for 2-8 more minutes.
Remove to a plate and pour any pan juices over the meat. Let rest for 5 minutes before serving.
The cooking time for the pork chops will vary quite a bit depending on the thickness and whether the pork chops are bone-in or boneless.
I recommend testing for doneness with a meat thermometer. You can pick up a very inexpensive one for about $5 or for about $30 you can buy the same digital thermometer that I use and love.
145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal pork cooking temperature provided by USDA’s Food Safety and Inspection Service.
Pork pairs well with potatoes, rice, pasta, and every vegetable I can think of at the moment. So, as far as I’m concerned, the side dishes options are endless for serving with these balsamic pork chops.
Try them with garlic mashed potatoes and a side of smashed Brussels sprouts with balsamic glaze for a restaurant-quality feast.
Can’t get enough balsamic-inspired meals? Balsamic Glazed Meatloaf is about to change your meatloaf game. Rich and flavorful, soft and moist without being the least bit mushy, this meatloaf recipe (and the best ever meatloaf glaze) was a dinnertime game changer in my family shortly after Sean and I were first married.
Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I’ve ever tasted. For a number of years, this was the only seafood meal to consistently receive two thumbs up from my entire family.
Brown sugar and balsamic are simmered and then reduced to a simple glaze that is poured over tender pulled pork. This dinner was a huge hit with all three of my boys the first time we made it; they almost licked their plates clean.
AMAZING. That’s it. Just that one word describes heaven on this plate. Seriously, balsamic butter sauce is fantastic. We tasted it and immediately knew that Bon Appetit had it right when they recommended drizzling the entire plate with the sauce.
This Balsamic Vinaigrette recipe is perfect. You heard me correctly. Perfect. And I don’t use that word lightly. The recipe I’m sharing with you today is truly worthy of that descriptor. You don’t think I’d call something the “best” if I didn’t mean it, do you?
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Balsamic Pork Chops
These easy, skillet-fried pork chops with balsamic and dijon are an awesome weeknight meal that comes together in under 20 minutes.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 357kcal
- 2 pounds 1" thick bone-in or boneless pork chops
- ½ cup all-purpose flour
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
Glaze Ingredients
- ¼ cup light brown sugar
- ¼ cup balsamic vinegar
- 2 tablespoons dijon mustard
Stir together the flour, garlic, salt, and pepper in a pie plate or flat-bottomed bowl. Place the flour mixture and the pork chops next to the stove.
Heat the butter over medium heat in a large non-stick skillet or well-seasoned cast iron skillet. Allow the butter to foam and brown slightly. Swirl the butter to coat the pan.
Dredge each pork chop through the flour mixture on all sides and then place the chops in the hot skillet. Let them cook undisturbed for about 3 minutes.
Stir together the brown sugar, balsamic, and mustard. Set aside next to the stove. Flip the chops over, they should be golden brown. Pour half the balsamic sauce over them and cook for an additional 3 minutes.
Flip the pork chops once more and pour the remaining sauce on the pork chops. Cover with a lid and cook on low for 2-8 more minutes. Test for doneness with a meat thermometer. When the pork reaches 145°F, it is done.
Remove to a plate and pour any pan juices over the meat. Let rest for 5 minutes before serving.
The cooking time for the pork chops will vary a good bit depending on the thickness and whether the pork chops are bone-in or boneless. I recommend testing for doneness with a meat thermometer. You can pick up a very inexpensive one for about $5 or for about $30 you can buy the same digital thermometer that I use and love.
145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal pork cooking temperature provided by USDA’s Food Safety and Inspection Service.
Calories: 357kcal | Carbohydrates: 20g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 551mg | Potassium: 624mg | Fiber: 1g | Sugar: 11g | Vitamin A: 128IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 2mg
{originally published 2/27/14 – recipe notes and photos updated 4/12/23}
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