Enjoy juicy honey balsamic pork chops in no time! With sweet tangy balsamic glaze, this easy recipe makes pork chops both simple and delicious.
Honey Balsamic Pork Chops are juicy and tender boneless pork chops that are seared and coated in a mouthwatering honey balsamic sauce. The sauce is perfectly smooth thanks to Dijon mustard and is packed with flavor from fresh rosemary and fresh thyme.
Why this recipe works
I was inspired to make yet another Pork Chop recipe, this time with Honey and Balsamic vinegar, that play very well together. The natural sweetness of honey balances perfectly with the moderate, natural acidity of the balsamic vinegar. Think of this as a super easy version of the restaurant style pork chops.
These Honey Balsamic Pork Chops will be perfect with roasted asparagus, green beans or mashed potatoes.
Ingredients and why you'll need them
Pork chops: The star of this dish, providing a juicy and hearty base. Choosing boneless or bone-in cuts lets the sauce really soak in, and thicker chops stay tender while cooking.
Olive oil and butter: A mix of olive oil and butter is used to sear the pork chops-olive oil gives a clean flavor and raises the smoke point, while butter adds richness and helps the chops develop a golden, caramelized crust.
Salt, pepper and Italian seasoning: All three are essential for flavor; they wake up the natural taste of pork. Italian seasoning really complements both the meat and the sauce, adding that classic savory boost.
Garlic: Fresh garlic offers classic savoriness and aroma-just a little makes the entire sauce smell irresistible. It's a flavor cornerstone in almost every pork recipe for a reason.
Fresh rosemary and thyme: These herbs both bring out the best in pork. They also make the kitchen smell wonderful when sautéed, tying all the flavors together.
Balsamic vinegar: It simply adds complexity. I make a balsamic glaze (slowly and patiently) by reducing down balsamic.
Honey: It's what creates that sticky, delicious glaze together with balsamic vinegar.
Dijon mustard: It's what thickens the sauce along with the balsamic reduction and adds a gentle sharpness, helping everything emulsify.
How to make Balsamic Pork Chops
Prepare and Season the Pork Chops
Generously season thick pork chops with salt, pepper, and Italian seasoning. Let rest at room temperature for 10 minutes-this helps them cook evenly and remain juicy.
2. Sear for Maximum Flavor
Heat olive oil and butter in a large, heavy skillet over medium-high until bubbly. Add pork chops and sear each side for 3 minutes (total 6 minutes). Don't overcook since we will be reheating them in the balsamic sauce later. Remove chops and let them rest while making the sauce.
3. Prepare Herb/Garlic Mixture
To the empty pan, add another tablespoon of butter, chopped scallions, garlic, fresh rosemary, and thyme.
Sauté on medium for 2 minutes - this iis what will infuse so much flavor into the sauce!
4. Make Honey Balsamic Sauce
Stir in remaining butter, balsamic vinegar, and honey. Simmer for about 2 minutes until well blended. Add Dijon mustard to thicken the sauce and taste for seasoning, adjusting salt as needed.
5. Assemble and Finish Cooking
Return pork chops to the pan, spooning sauce over each. Gently reheat-internal temperature should reach 145°F. This ensures tender, juicy pork every time. Garnish with fresh scallions and serve immediately.
Now add 2 tablespoons of Dijon mustard - this will thicken the sauce. Taste the sauce and season with salt, if necessary.
Dijon-Honey Balsamic Pork Chops
Ingredients
Pork Chops:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb. pork chops (4 pieces)
- Salt and pepper, to taste
- Italian seasoning, to taste
Honey Balsamic Sauce:
- 2 tablespoon butter
- 2 scallions chopped
- 4 garlic cloves chopped
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme
- ¼ cup balsamic vinegar
- ¼ cup honey
- 2 tablespoon Honey Dijon Mustard
- Salt to taste
Instructions
Season pork chops
- Generously season 4 thick pork chops with salt pepper and Italian seasoning Add 1 tablespoon olive oil and 1 tablespoon butter to the hot pan until bubbly.
Sear pork chops
- Add pork chops and sear on each side for 3 minutes on medium high heat for a total of 6 minutes.
- Make sure to not go over 6 minutes since we will be reheating the pork chops in the sauce later on. Remove pork chops from the pan.
Make balsamic sauce
- Add 1 tablespoon butter to the now empty pan and add chopped scallions, garlic, fresh chopped rosemary and thyme. Cook for 2 minutes on medium heat.
- Next, add 2nd tablespoon butter, ¼ cup balsamic vinegar and ¼ cup honey and cook until well incorporated, approximately 2 minutes.
- Now add 2 tablespoons of Dijon mustard - this will thicken the sauce. Taste the sauce and add salt, if necessary.
Combine everything
- Add pork chops back to the pan and reheat spooning the sauce all over.
- This will allow pork chops to finish cooking. Pork chops internal temperature should be 145 F.
For garnish
- Sprinkle with freshly chopped scallions and serve with roasted asparagus, potatoes or fresh salad.
Expert Tips and Troubleshooting
- Thickness matters: Use thick pork chops (at least 1 inch) for easier timing and juicier texture.
- Avoid sticking: A well-seasoned cast iron skillet or enameled pan prevents sticking and helps with caramelization.
- Flavor boosters: Don't skip fresh herbs; they add complexity and aroma to both sauce and meat.
- Check doneness: Thick chops may require finishing in the oven (at 350°F for 3-5 minutes) if not cooked through after searing.
- Resting: Always let pork rest a few minutes before slicing to retain juices.
Frequently Asked Questions
Why are my pork chops tough?
- Overcooking is the usual culprit. Sear quickly, finish in sauce, and use a meat thermometer to check for 145°F.
Can I use bone-in chops?
- Absolutely. Increase cooking time slightly, and always check the thickest part near the bone for doneness.
Can I prepare the sauce ahead?
- Yes. The honey balsamic sauce stores well refrigerated for up to 3 days. Reheat gently before serving.
How do I store leftovers?
- Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or stock as needed.
Recommended equipment
- Make sure to use a good heavy skillet here, such as cast iron and choose a large one too. I used cast iron skillet in this recipe - it's well designed, has a helper handle and sloped sides - very sleek looking for cast iron!
- Another very practical and solid frying pan is enameled skillet - it never sticks or leaves weird black dots like other cast iron skillets do.
Serving Suggestions
- Sprinkle with fresh scallions or parsley.
- Pair with roasted asparagus, Lemon Garlic Green Beans, or mashed potatoes for a complete, balanced meal.
- Serve with a simple green salad dressed in balsamic vinaigrette to match the pork chops.
Clifford H Davis says
We had pork chops, we had balsamic vinegar and I wanted to find a way to marry the two. Happy to say, the loving couple will have a long and happy life together. Thank you, Olya, for playing matchmaker. As at least one other poster said, very thick pork chops as we had, might require a few minutes in the oven to finish. No big deal.
Olya says
Thank you Clifford - just quietly changing lives here one pork chop at a time:).