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 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.
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 tablespoon 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, 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.
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 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.
Made these last night, using 1″ thick boneless pork chops.After browning for 6 minutes, as recommended, they were only 96 degrees on my meat thermometer — close to raw. It took close to 10 minutes a side to bring them up to about 140 degrees. REcipe was delicious, but should be modified to take account of thickness of pork chops. You should include temp at which browning will be complete.
Thank you, Elliott, I will update it.
Made this dish tonight. It was so good. The whole family loved it!!! The pork chops were so tender and the sauce was amazing. So fast and easy. This will be a go to. Thanks.
Made this dish tonight. It was so good. The whole family loved it!!! The pork chops were so tender and the sauce was amazing. So fast and easy. This will be a go to. Thanks.
Maybe I did something wrong, but sauce was overpowering- too much of everything. I added some chicken broth and lime juice to rescue it, but wouldn’t make this again.
I’m so sorry to hear that. I’m not sure if you eat rice. Rice is so bland that it can handle sauce that is too overpowering.
I made these tonight..Delicious!!
Glad you liked them!
Delicious! So many flavors that I wouldn’t even think of putting together. Thank you for such a good recipe
Brianna, thank you so much for leaving your kind comment and I am so glad you enjoyed it.
Is it worth marinating the chops overnight?
It’s not necessary for this recipe.
Made these tonight, very nice. Different taste, welcome change. I will definitely make again.
Happy to hear that you liked these!
Made for dinner last week. Every child loved them. That’s all 5. Some had seconds. Will certainly make again. Good alternative to dry boring pork chops.
What kind of honey did you use? I have natural honey at home. Will that work?
It was regular pasteurized honey. Natural honey will do good here as well.