Balsamic Glazed Pork Chops

Ingredients:

  • 6 boneless pork chops

  • 2 Tbsp. cooking oil 

  • 2 tsp. garlic powder

  • 1/2 tsp. salt

  • 1/2 tsp black pepper

Balsamic Glaze:

  • 2 Tbsp. butter

  • 1 Tbsp. minced garlic

  • 2 tsp. dried rosemary

  • 2 tsp. dried thyme

  • 1/3 c. balsamic vinegar

  • 1/4 c. honey or brown sugar

  • 2 Tbsp. Dijon mustard

Instructions:

  1. Heat 2 Tbsp. cooking oil in a skillet over medium heat. Season the boneless pork chops with garlic powder, salt, and black pepper. 

  2. Cook the boneless pork chops in the heated skillet until the internal temperature of each chop reaches 145 degrees. Turn the skillet down to medium low heat, remove the chops from the skillet, and place them on a plate or cutting board to rest. 

  3. Add the butter, minced garlic, rosemary and thyme to the skillet, cooking over medium low heat. 

  4. Once the garlic , rosemary and thyme become fragrant, add balsamic vinegar, honey, and Dijon mustard to the skillet. Stirring occasionally, cook the mixture until it thickens and coats the back of a spoon (approx. 3 minutes). 

  5. Add the rested chops back to the skillet to coat in the balsamic glaze. Once coated, remove the chops and serve alongside butter noodles and steamed broccoli for a quick and easy meal solution.

Tips:

  • You can always add more of an ingredients based on your preference so taste components of a dish as you move throughout the cooking process. 

  • Fresh herbs can be used instead of dried; however, dried herbs pack more of a flavor punch so measurements may need adjusted when fresh herbs are used. 

  • Per proper food safety practice, pork chops should be cooked to at least 145 F (medium rare). If more doneness is desired, cook to 160 F for medium and 170 F for well done