Balsamic Pork Chop

I think I actually love pork more than Anthony Bourdain, if that is possible. I spent a girls weekend in Maine this past fall and the girls all had their last lobster of the season. I got a thick bone in pork chop and we were all in heaven. They had their boiing lobsters and I cooked my pork chop, seasoned with just salt and pepper, in a cast iron fry pan on an antique wood fired kitchen stove. Nothing could have been better.


After all what is better than a girls weekend. Good food, especially with this crowd. Good wine, laughter and shopping. We were having so much fun that when a blizzard hit, we just stayed and played Mexican Train Dominoes and watched the snow fall. We barely made it home at all that weekend. I wouldn’t have changed a thing, it was an amazing weekend.

But back to the pork, the lovely pork. I made this Balsamic Pork Chop a few weeks ago and it was fantastic. The balsamic vinegar, honey and then the heat of red pepper flakes, perfect. I had a few chops and used two cast iron fry pans.


Make sure you use paper towels and pat dry your pork chops before you season and cook them. It makes a difference.


Here is a picture of my chop. Yes, I did feed the rest of the family as well.

Balsamic Pork Chop

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

4 Servings

Balsamic Pork Chop


  • 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Pinch of crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees F.
  2. Season pork chops with salt and pepper, to taste.
  3. Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
  4. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
  5. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
  6. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
  7. Serve pork chops immediately with sweet and sour glaze.


Cooked By Renee @ Renee's Favorite Dishes

Recipe from Damn Delicious


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