These Succulent Pork Chops with Balsamic Glaze offer a perfect blend of savory richness and tangy sweetness. Pan-seared to a golden crisp and finished with a glossy glaze made from balsamic vinegar and honey, this dish is both elegant and comforting. It’s a wonderful option for a weeknight dinner or a special gathering, providing a gourmet taste without a complex process.

Why You’ll Love This Recipe
This pork chop recipe stands out for its simplicity, balance of flavors, and stunning presentation. The seasoned flour coating delivers a beautiful golden crust, while the balsamic glaze adds depth and sophistication with minimal ingredients. With just one skillet and under 40 minutes from start to finish, it’s a dish that feels indulgent yet remains approachable for any home cook.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bone-in center-cut pork chops (approximately 1-inch thick)

All-purpose flour

Salt

Black pepper

Olive oil

Minced garlic

Fresh thyme leaves (plus additional for garnish)

Chicken broth

Balsamic vinegar

Honey

Unsalted butter

Directions
Prepare the Pork Chops: Pat pork chops dry with paper towels. In a small bowl, combine flour, salt, and pepper. Reserve ½ tablespoon of this seasoned flour and sprinkle the rest evenly on both sides of the pork chops. Press gently to coat well.

Sear the Pork Chops: Heat olive oil in a large 12-inch skillet over medium-high heat. Once hot, add the pork chops. Cook undisturbed for 7–9 minutes per side, or until the internal temperature reaches 145°F. Remove from the skillet and let rest.

Start the Glaze: Reduce the skillet heat to medium-low and add the reserved ½ tablespoon of seasoned flour. Whisk to absorb any remaining oil and loosen flavorful bits from the bottom of the skillet.

Add Flavor: Add garlic, thyme, and chicken broth. Whisk to combine and deglaze the pan.

Combine Vinegar and Honey: In a small bowl, mix balsamic vinegar and honey until well blended. Add to the skillet and whisk to form the glaze.

Reduce and Glaze: Let the glaze bubble and reduce for 3–4 minutes. Return pork chops to the skillet and spoon the glaze over them as it thickens for another 2–3 minutes.

Finish with Butter: Turn off the heat and whisk in the butter. The glaze should be thick and glossy.

Serve: Transfer pork chops to a serving plate. Let rest 2–3 minutes before spooning over the glaze. Garnish with fresh thyme leaves.

Servings and timing
Servings: 4

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 265 kcal per serving

Variations
Boneless Chops: Use boneless pork chops if preferred, adjusting cooking time as they may cook faster.

Maple Glaze: Substitute honey with maple syrup for a deeper, woodsy sweetness.

Herb Swap: Try rosemary or sage in place of thyme for a different aromatic profile.

Add Heat: A pinch of red pepper flakes in the glaze adds a gentle spicy note.

Thicker Glaze: Simmer the glaze slightly longer if you prefer a syrupy consistency.

Storage/Reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Freezing: Store cooled pork chops and glaze in separate containers for up to 2 months. Thaw in the refrigerator before reheating.

Reheating: Warm gently in a skillet over low heat, adding a splash of broth or water to loosen the glaze if necessary.

FAQs
Can I use boneless pork chops in this recipe?
Yes, boneless chops work well. Reduce the cooking time slightly to avoid drying them out.

What can I substitute for balsamic vinegar?
You can use a mix of red wine vinegar and a touch of brown sugar, though the flavor will be slightly different.

How do I know when pork chops are done?
Use a meat thermometer. The internal temperature should reach 145°F.

Is it necessary to use fresh thyme?
Fresh thyme offers the best flavor, but you can substitute with ½ teaspoon of dried thyme if needed.

Can I make this recipe ahead of time?
Yes, you can prepare the glaze and cook the pork in advance. Reheat gently before serving.

What sides pair well with balsamic pork chops?
Mashed potatoes, roasted vegetables, or a simple green salad complement the dish beautifully.

Can I make the glaze separately?
Yes, the glaze can be made on its own and used on grilled pork or even chicken.

Is this dish gluten-free?
As written, it is not gluten-free due to the flour. Use a gluten-free flour blend to adapt it.

What type of skillet should I use?
A heavy-bottomed or cast iron skillet works best for an even sear and retaining heat.

How can I keep pork chops from drying out?
Avoid overcooking and let them rest after searing to retain juices.

Conclusion
Succulent Pork Chops with Balsamic Glaze is a dish that transforms humble ingredients into an extraordinary meal. With its flavorful sear and a sweet-tangy glaze, it delivers both comfort and elegance. Perfect for busy evenings or entertaining guests, this recipe is a must-try for anyone who appreciates a satisfying, well-balanced main course.

Succulent Pork Chops with Balsamic Glaze

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4-servings
Category: Main Course
Method: Stovetop
Cuisine: American

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Description

Succulent Pork Chops with Balsamic Glaze are a deliciously tender and flavorful main dish. These bone-in pork chops are pan-seared to perfection, then smothered in a rich, tangy-sweet balsamic and honey glaze with fresh thyme and garlic. Easy to prepare and perfect for a weeknight dinner or special occasion, this pork recipe is sure to impress.

Instructions

Pat dry pork chops on both sides with a paper towel.
Mix flour, salt, and pepper in a small bowl. Reserve ½ tablespoon of this mixture. Coat pork chops with the rest.
Heat olive oil in a large skillet over medium-high heat. Cook pork chops 7–9 minutes per side until internal temperature reaches 145°F. Remove and rest.
Reduce skillet heat to medium-low. Add reserved flour and whisk to absorb oil.
Stir in garlic, thyme, and chicken broth. Scrape browned bits from the pan.
Mix balsamic vinegar and honey in a bowl, then add to the skillet. Simmer for 3–4 minutes.
Return pork chops to the pan, spoon glaze over them, and cook for another 2–3 minutes.
Turn off heat, whisk in butter until the glaze is thick and glossy.
Serve pork chops with glaze spooned over top, garnished with thyme.