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.
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.
These Honey Balsamic Pork Chops will be perfect with roasted asparagus, green beans or potatoes!
What kind of skillet to use for Honey Balsamic Pork Chops
Make sure to use a good heavy skillet here, such as cast iron and make sure it’s a large one too. I used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet in this recipe – it’s well designed, has a helper handle and sloped sides – very sleek looking for cast iron!
And it’s one of my most used skillets:
A more traditional looking cast iron skillet that is also very well made is this 12 inch Lodge Cast Iron Skillet – it never sticks or leaves weird black dots like other cast iron skillets do. And it has over 9,000 positive reviews on Amazon:
How to cook Pork Chops
Generously season 4 thick pork chops with salt, pepper and Italian seasoning Add 1 tbsp olive oil and 1 tbsp 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.
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!
Add 1 tbsp butter to the now empty pan and add chopped scallions, garlic, fresh chopped rosemary and thyme. Cook for 2 minutes on medium heat.
To make Honey Balsamic Sauce, add 2nd tablespoon of butter, 1/4 cup balsamic vinegar and 1/4 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. 
Add pork chops back to the pan and reheat them, spooning the sauce all over. Honey Balsamic Pork Chops are done!
If you enjoy cooking and eating pork chops, check these delicious recipes:
- Pork Chops in Creamy Herb Wine Sauce
- Pork Chops in Brown Sugar, Garlic and Wine Sauce
- Instant Pot Pork Stroganoff
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 tbsp olive oil
- 1 tbsp butter
- 1 lb. pork chops (4 pieces)
- Salt and pepper, to taste
- Italian seasoning, to taste
Honey Balsamic Sauce:
- 2 tbsp butter
- 2 scallions chopped
- 4 garlic cloves chopped
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 tbsp Honey Dijon Mustard
- Salt to taste
Instructions
- Pork Chops. Generously season 4 thick pork chops with salt pepper and Italian seasoning Add 1 tbsp olive oil and 1 tbsp 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 tbsp 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, 1/4 cup balsamic vinegar and 1/4 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.
This was delicious! I’ll definitely be making it again.