Ingredients
- 4 bone-in pork chops (1-inch thick, about 8 oz each)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 2 sprigs fresh rosemary
- 2 tbsp unsalted butter
Instructions
- Season and sear. Pat the chops dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat; sear the chops 4–5 minutes per side until deeply golden and 145°F inside. Transfer to a plate.
- Start the glaze. In the same skillet over medium heat, add the balsamic vinegar, honey, garlic, Dijon, and rosemary. Stir, scraping up the browned bits.
- Reduce. Simmer 3–4 minutes, stirring, until the glaze thickens enough to coat the back of a spoon. It should look syrupy, not watery.
- Glaze the chops. Return the chops to the skillet, turning to coat in the glaze, and cook 1–2 minutes more, spooning glaze over the top.
- Finish with butter. Off the heat, swirl in the butter for extra gloss and richness. Discard the rosemary sprigs.
- Serve. Plate the chops with the pan glaze spooned generously over. Mashed potatoes or roasted vegetables catch the extra sauce beautifully.
💡 Pork chop smarts
Bone-in, 1-inch-thick chops are the juiciest choice — thin or boneless chops overcook in a flash. Pull them at 145°F and rest 5 minutes; carryover heat finishes the job. A good balsamic matters here since it is the star — no need for the 25-year bottle, but avoid the watery bottom-shelf stuff. The glaze goes from syrupy to burnt quickly, so watch it closely in the last minute.
Common questions
How do I keep pork chops from drying out?
Use thick bone-in chops, do not overcook (145°F internal), and rest 5 minutes before slicing. Brining 30 minutes in salted water also helps.
Can I use boneless pork chops?
Yes — reduce the sear to 3–4 minutes per side since they cook faster. Watch the temperature closely.
What sides go well?
Creamy mashed potatoes, roasted Brussels sprouts, or a simple arugula salad — anything that catches or cuts the rich glaze.
Can I make the glaze ahead?
Yes — the reduced glaze keeps 2 weeks refrigerated. Warm it gently and toss with freshly seared chops.
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