Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.


Recipe Summary

10 mins
15 mins
25 mins
4 pork chops


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pat pork chops dry with paper towels, and season with salt and pepper.

  • Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.

  • When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  • Remove pork chops from heat and cover to keep warm.

  • Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.

  • Drizzle pan-fried chops with balsamic glaze and serve warm.

Cook's Note:

Vary the flavor of the glaze by adding 1 minced garlic clove, or a sprig of rosemary. Remove rosemary before serving.

Nutrition Facts

278 calories; fat 13.2g; cholesterol 88.5mg; sodium 400.5mg; carbohydrates 7g; protein 31.3g. Full Nutrition