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 make this recipe
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.
What kind of skillet to use
Make sure to use a good heavy skillet here, such as cast iron and choose a large one too. I used 12 inch Lodge Seasoned 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 skillet is this 12 inch Enameled Skillet – it never sticks or leaves weird black dots like other cast iron skillets do.
How to cook Pork Chops
Choose thick 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 on each side. 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.
Prepare herb/garlic scallion mixture by mixing together fresh thyme, fresh rosemary, chopped green scallions and garlic. This mixture is what will infuse so much flavor into the sauce!
Cook herb mixture with butter. 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.
Make Honey Balsamic Sauce, add 2nd tablespoon of 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 season with salt, if necessary.
Final Assembly. Add pork chops back to the pan and reheat them, spooning the sauce all over. Honey Balsamic Pork Chops are done!
More delicious pork chop recipes
Pork Chops in Creamy Herb Wine Sauce
Pork Chops in Brown Sugar, Garlic and Wine Sauce
My new favorite Pork Chop recipe is made with Whiskey. It’s so easy to make, so full of flavor and so quick that I cannot recommend it highly enough:
Pork Chops in Creamy Irish Whiskey Sauce
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
- 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. 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.
- Honey 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.
- Assembly.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.
- Serving Suggestion. Sprinkle with freshly chopped scallions and serve with roasted asparagus, potatoes or fresh salad.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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.
Thank you Clifford – just quietly changing lives here one pork chop at a time:).