2 tbsp unsalted butter, cold 3 tbsp extra virgin olive oil 4 lean pork chops salt and freshly ground black pepper 1 small onion, chopped 1 tbsp fresh thyme, chopped 1 sprig fresh rosemary, chopped 3 garlic cloves, chopped 1/4 cup balsamic vinegar 2 tbsp honey 1 cup chicken broth
Heat a large skillet over medium-high heat. Add 2 tbsp of the olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.
Transfer the chops to a platter and cover with foil to keep warm. Return the pan to the heat and add the remaining tbsp of olive oil. Add the onions, thyme, rosemary, and garlic. Saute for 4-5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.
Once reduced, turn off the heat and add the unsalted butter. Stir an shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze.
Winner winner pork chop dinner! I added extra garlic and a little hot pepper relish to give it kick. I also used red onion to add to the sweetness, it came out delicious. I am going to try it with chicken, I think it will be good that way too. Very easy and very good! Thank you for the recipe!
Enjoyed this. I too left out the butter and didn't miss it. Followed the suggestions to decrease the chicken broth and the sauce came out just the right consistency. I added whole small mushrooms along with the onions to give it a bit more interest. Highly recommend it!
These pork chops were fabulous!! I used dried herbs because that's all I had. Sauce was so tasty. I served the chops with roasted potatoes and balsamic green beans. Yummo! Definitely a keeper!
OMG SO tasty! In fact, we cut out two of the original tablespoons of olive oil (we used olive oil flavored cooking spray instead), cutting the recipe total calories by 240, or by 60 calories per serving. I highly recommend this recipe to anyone on the go!
I made this using less garlic and a large shallot (instead of small onion). It was delicious - my husband loved it. While I was making this, I had halved small potatoes in the oven cooking (with olive oil, white wine, chicken stock, paprika, white pepper). Easy meal great for winter nights!
Great go-to recipe. My pan was a bit too hot when I added onions and garlic, so I had to be careful that they didn't scorch. I also substituted shallots for the onions. Served with orzo-spinach and beets. Delicious.
It was good, but not much flavor. I think I'll try making the sauce & letting the chops marinate in it for awhile, to pick up the flavor. I did use beef broth, because I didn't have any chicken, but don't think that made a difference. Will try it again.
I left out the butter, and used less oil. I found it very tasty but a litle more time consuming to prepare than I thought. I probably wouldn't make it on a weeknight again. Great recipe though.
Delicious. Even DH, who does not like vinegar, loved this and said that we definitely need to make it again. I did add some mushroom pieces with the onion and garlic since I had them on hand. Wonderful recipe.