This delicious balsamic pork chop recipe is a must-try recipe featuring tender, juicy, seared pork chops coated with a sweet and tangy balsamic reduction. Elevate your weeknight dinner with this easy-to-follow recipe, which takes just 20 minutes and requires only one pan!
Rich, tangy, and just a little sweet, balsamic has a way of making even simple dinners feel special. It’s especially good with juicy pork chops, where that glossy balsamic reduction clings to the meat and brings everything into perfect balance. The best part is that while it tastes restaurant-worthy, making a balsamic glaze is surprisingly easy — and you’ll definitely want mashed potatoes or crusty bread nearby to soak up every last drop.
These balsamic-glazed pork chops don’t need much to shine. Thick-cut pork chops are seared until golden, then finished in a sauce made with balsamic vinegar, butter, garlic, Italian seasoning, and a touch of brown sugar for balance. A splash of chicken stock rounds things out, and a quick simmer turns it all into a rich, spoonable glaze that makes this dish feel both cozy and a little bit fancy.
What to serve with balsamic pork chops
Balsamic pork chops are versatile and taste great with a variety of sides. The umami depth and tang of these pork chops is balanced out well with a spoonful of creamy sour cream and chive mashed potatoes . Add some veggies or a crisp salad on the side, like sauteed green beans with garlic to round out the meal. Serve a piece of bread on the plate so you can scoop up that delicious balsamic sauce.
Balsamic Pork Chops Recipe
- Pin
Ingredients
- ▢ 4 thick cut pork chops
- ▢ 1 teaspoon Italian seasoning
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 tablespoon EACH: butter and olive oil
- ▢ 2 cloves garlic (finely minced)
- ▢ ½ cup balsamic vinegar
- ▢ ½ cup chicken stock
- ▢ ¼ cup brown sugar
- ▢ 1 tablespoon EACH: cornstarch and cold water
- ▢ Minced parsley (to serve)
Instructions
- Dry the pork chops with paper towel and then season both sides evenly with Italian seasoning, salt, and pepper. 4 thick cut pork chops, 1 teaspoon Italian seasoning, ½ teaspoon EACH: salt and pepper
- Heat the butter and olive oil in a large pan over medium-high heat. Add the pork chops and sear until golden on both sides, about 8-10 minutes total. If your chops have a fat cap on one side, brown this too. Remove the pork chops from the pan and put them on a plate. 1 tablespoon EACH: butter and olive oil
- Remove all but 1 tablespoon of fat from the pan, add the garlic, and cook for 30 seconds. Add the balsamic vinegar, chicken stock, and brown sugar to the pan and bring it to a boil for two minutes, scraping the bottom of the pan to remove any stuck-on bits. 2 cloves garlic, ½ cup balsamic vinegar, ½ cup chicken stock, ¼ cup brown sugar
- Return the chops and any juices on the plate to the pan. Reduce the heat to medium-low, cover the pan, and continue to cook until the pork chops reach 145 degrees Fahrenheit, about five minutes.
- Remove the pork chops from the pan. In a small bowl, mix the cornstarch and cold water and then pour it into the pan. Stir for 30 seconds, until the sauce thickens, and then return the pork chops to the pan. Serve with a little minced parsley over the top. 1 tablespoon EACH: cornstarch and cold water, Minced parsley
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More pork chop recipes
Juicy Baked Pork Chops (easy recipe that always turns out tender)
Honey Garlic Pork Chops
Pan Fried Boneless Pork Chops with Honey Garlic Herb Butter
French Onion Pork Chops
Balsamic Pork Chops Recipe
Ingredients
- 4 thick cut pork chops
- 1 teaspoon Italian seasoning
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon EACH: butter and olive oil
- 2 cloves garlic , finely minced
- ½ cup balsamic vinegar
- ½ cup chicken stock
- ¼ cup brown sugar
- 1 tablespoon EACH: cornstarch and cold water
- Minced parsley , to serve
Instructions
- Dry the pork chops with paper towel and then season both sides evenly with Italian seasoning, salt, and pepper. 4 thick cut pork chops, 1 teaspoon Italian seasoning, ½ teaspoon EACH: salt and pepper
- Heat the butter and olive oil in a large pan over medium-high heat. Add the pork chops and sear until golden on both sides, about 8-10 minutes total. If your chops have a fat cap on one side, brown this too. Remove the pork chops from the pan and put them on a plate. 1 tablespoon EACH: butter and olive oil
- Remove all but 1 tablespoon of fat from the pan, add the garlic, and cook for 30 seconds. Add the balsamic vinegar, chicken stock, and brown sugar to the pan and bring it to a boil for two minutes, scraping the bottom of the pan to remove any stuck-on bits. 2 cloves garlic, ½ cup balsamic vinegar, ½ cup chicken stock, ¼ cup brown sugar
- Return the chops and any juices on the plate to the pan. Reduce the heat to medium-low, cover the pan, and continue to cook until the pork chops reach 145 degrees Fahrenheit, about five minutes.
- Remove the pork chops from the pan. In a small bowl, mix the cornstarch and cold water and then pour it into the pan. Stir for 30 seconds, until the sauce thickens, and then return the pork chops to the pan. Serve with a little minced parsley over the top. 1 tablespoon EACH: cornstarch and cold water, Minced parsley
