Balsamic Chops – Barefoot in the kitchen

These easy pan-fried pork chops with balsamic and dijon are an amazing weeknight dinner that takes under 20 minutes to make.

I serve them with rosemary roast potatoes and oven-baked asparagus and by the end of the meal there’s hardly a bite left.

Pork chops glazed with balsamic vinegar

These pork chops were originally inspired by the balsamic Dijon ham we love so much. This delicious ham has become a holiday tradition over the past decade. In case you don’t already know, pork with balsamic vinegar is one hell of a combo.

I was staring into the freezer trying to think of something new and my eyes met these really thick pork chops that I had bought on sale and stashed in the freezer. As is usual in my brain, one thing led to another.

I decided to pan sear the pork chops and finish them off with a balsamic glaze. Oh that was a great decision. Let me tell you, we basically licked this record clean.

Pork Chops with Balsamic Glaze

The pork chops were ready to eat in just under 15 minutes and they were so delicious my husband and I had a hard time sharing with the kids. And no, I’m not joking.

I immediately made a note on this recipe to remind myself to double the recipe next time. I’ve updated the recipe below for more servings since I make it this way every time now.

However, if you don’t need that many servings, or you’ve already made it and loved it just as much as when you first started, simply reduce all the ingredients by half.

Balsamic Pork Chops

For this recipe you need the following ingredients:

• 1″ thick pork chops with or without bones
• 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 alternate this recipe with boneless and boneless pork chops. They cook in about the same amount of time. Test for doneness and remove from heat when they reach 145°F.

The boneless chops make for a nicer sliced ​​presentation and are easier for the kids to handle too. Otherwise, the recipe is great with either option.

The cooking time for the pork chops will vary a bit depending on the thickness of the pork chops. I highly recommend testing the doneness with a meat thermometer.

Pork Chops with Balsamic

Start by whisking together the flour, garlic, salt, and pepper in a pie plate or flat-bottomed bowl. Place the flour mixture and pork chops near the stove.

Heat the butter in a large nonstick skillet or well-seasoned cast iron skillet over medium-high heat. Froth the butter and let it brown slightly. Toss the butter to coat the pan.

Dip each pork chops in the flour mixture on all sides, then place the chops in the hot skillet. Let them cook undisturbed for about 3 minutes.

Mix together the brown sugar, balsamic vinegar and mustard. Set aside near the stove. Turn the chops, they should be golden brown. Pour half of the balsamic sauce on top and cook for another 3 minutes.

Flip the pork chops again and pour the remaining sauce over the pork chops. Cover with a lid and cook on low for another 2-8 minutes.

Place on a plate and pour the gravy over the meat. Leave to rest for 5 minutes before serving.

The cooking time for the pork chops varies quite a bit depending on the thickness and whether the pork chops are boned or boneless.

I recommend testing the doneness with a meat thermometer. You can get a very cheap one for around $5, or get the same digital thermometer that I use and love for around $30.

145°F with a 3 minute pause provides an optimal eating experience and is the USDA Food Safety and Inspection Service specified minimum safe temperature for internal cooking of pork.

Pork goes well with potatoes, rice, pasta and any vegetable I can think of. So, as far as I’m concerned, the side dish options to serve with these Balsamic Pork Chops are endless.

Try them with garlic mashed potatoes and a side of crushed Brussels sprouts with a balsamic glaze for a restaurant-quality feast.

Can’t get enough balsamic-inspired meals? Meatloaf with Balsamic Glaze will change your meatloaf game. Rich and flavorful, soft and moist without being the least bit mushy, this meatloaf recipe (and the best meatloaf glaze ever) ran in my family shortly after Sean and I first got married.

Salmon marinated in balsamic vinegar, soy sauce and fresh ginger makes for one of the tastiest salmon dishes I’ve ever tasted. For a number of years, this was the only fish dish to consistently receive two thumbs ups from my entire family.

Brown sugar and balsamic are simmered, then reduced to a simple glaze that’s poured over tender pulled pork. This dinner was a smash hit with all three of my boys the first time we did it; they almost licked their plates clean.

GREAT. That’s it. Only this one word describes the sky on this plate. Seriously, balsamic butter sauce is awesome. We tasted it and knew right away that Bon Appetit was right when they recommended drizzle the sauce over the entire plate.

This balsamic vinaigrette recipe is perfect. you heard me right Perfect. And I don’t use that word lightly. The recipe I am sharing with you today is truly worthy of that description. You don’t think I’d call something the “best” when I don’t mean it, do you?

{originally posted 2/27/14 – recipe notes and photos updated 4/12/23}