Wahoo! It’s Wednesday!! Yes, it’s April Fool’s Day, but I don’t participate in that mess. There are some funny pranks out there, don’t get me wrong, but I don’t have the time, forethought, or creativity to come up with anything worthwhile so…it’s just another day for me. Well, it’s sort of a special day as it’s also J’s mother’s birthday (Mother-in-law is much easier to say, no? Ha!)
So, here’s a blog shout out to a very special lady…Happy, happy birthday Frannie! And because she loves pork chops, that’s the recipe you’re all going to get today. In honor of Frannie’s birthday.
I’m not typically a fan of meat with bones in it…I’d prefer a boneless chop on most occasions, but in this case…well, the bone-in chops are just the best choice. Not that you couldn’t use a boneless chop, but the thickness of this particular cut keeps the moistness a bit better, I do believe.
So, give it a try. In honor of Frannie. And your taste buds will thank you. I promise!
Balsamic Honey Pork Chops
As seen on Damn Delicious
- 4 (8 oz) bone-in pork chops, 3/4-inch to 1-inch thick
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp unsalted butter
- 1/4 cup balsamic vinegar
- 3 Tbsp honey
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes
- Salt and pepper, to taste
- Preheat oven to 400 degrees F.
- Season pork chops with salt and pepper, to taste.
- Melt butter in a large, ovenproof skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes per side.
- Transfer skillet to preheated oven and cook about 8-10 minutes, or until cooked through (internal temp 140.)
- Meanwhile, make the balsamic honey glaze by combining the 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, and stir.
- Bring to a boil, then reduce heat and simmer until slightly thickened, about 5 minutes.
- Serve pork chops with the glaze.