Serves 4
25 min
Sweet and Sour Glazed Pork Chops
Recipe GLPR1d98f2c2daabd4
Tender bone-in pork chops are seared in olive oil until golden, then finished with a glossy sweet and sour glaze made from balsamic vinegar, honey, and butter, and perfumed with fresh rosemary. A classic Italian-American dish with a perfect balance of tangy and sweet flavors.
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Ingredients
4 bone-in pork chops (about 10 oz. each), frenched
3 tbsp Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
⅓ cup Balsamic vinegar
2 tbsp Honey
4 tbsp Unsalted butter
1 sprig Fresh rosemary sprigs, torn into 1-inch pieces
Directions
Remove the pork chops from the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering and just beginning to smoke.
Carefully place the pork chops in the hot oil. Sear for 5-6 minutes without moving them, until a deep golden crust forms on the bottom.
Flip the pork chops and continue cooking for another 4-5 minutes until the internal temperature reaches 145°F when measured with an instant-read thermometer inserted into the thickest part of the meat, away from bone. Transfer the chops to a clean plate.
In the same skillet, reduce heat to medium-low. Pour in the balsamic vinegar and honey, stirring to combine the glaze ingredients and scraping up any browned bits from the bottom of the pan.
Add the butter and torn rosemary pieces to the skillet, stirring until the butter is fully melted and incorporated into the glaze, about 1-2 minutes.
Return the pork chops to the skillet, spooning the glaze over each chop to coat evenly. Simmer for 1-2 minutes until the glaze is heated through and has coated the meat. Taste and adjust seasoning if needed.
Transfer the pork chops to serving plates, drizzle with the remaining glaze from the skillet, and serve immediately while hot.
