These balsamic glazed pork chops feature pan-seared pork chops marinated and coated in a balsamic glaze. They are deliciously sweet and tangy and pair wonderfully with any sides you like. Let the meat marinate overnight for maximum flavor, or just thirty minutes if you're in a pinch.
Many side dishes pair perfectly with pork chops, such as crockpot scalloped potatoes, pan-fried asparagus, or garlic butter mushrooms.
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Of course, I've prepared pork chops in almost every way possible (pan-seared, air fryer, baked, and more). They're all wonderful in their own way.
Something about the sweet and tangy combination of balsamic vinegar and mustard makes this one of my family's favorite ways to eat pork chops. You certainly can't go wrong here!
🥘 Ingredients
- Pork Chops - I enjoy thick-cut pork chops. You can use either boneless or bone-in.
- Olive Oil - Some extra virgin olive oil (EVOO) is used to marinate and sear the pork chops.
- Balsamic Vinegar - The star of the show today that enhances the pork with its unique flavor.
- Brown Sugar - A small amount of brown sugar (either light or dark) adds just the right amount of sweetness.
- Dijon Mustard - For this recipe, I recommend using coarse ground mustard. I used the German stone ground mustard by Ingelhoffer.
- Garlic - Minced garlic always pairs wonderfully with meat.
- Seasonings - Smoked paprika, salt, and pepper.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Balsamic Glazed Pork Chops
If you have some time to spare, let your meat marinate for longer for the best flavor. You will need a large bowl, measuring spoons, and a large skillet.
This recipe is for four pork chops, making the perfect family dinner.
Marinate The Pork
Step 1: Mix the marinade. In a bowl large enough to hold all four pork chops, combine 1 tablespoon of olive oil, ½ cup (118 milliliters) of balsamic vinegar, 2 tablespoons of brown sugar, 2 tablespoons of coarse ground Dijon mustard, 1½ tablespoons of minced garlic, 1 teaspoon of smoked paprika, and a pinch of both salt and pepper.
Step 2: Marinate. Stir all ingredients until well combined, then place 4 pork chops in the marinade and refrigerate for at least thirty minutes.
Cook The Pork Chops
Step 3: Sear. Heat 1 tablespoon of oil in a large skillet to medium-high heat and fry the pork chops, cooking them for about 3 - 4 minutes per side until starting to get a caramelized browned color.
Step 4: Add the glaze. Set the remaining marinade aside until both sides of the pork have cooked, then add it into the pan or skillet over and around the pork chops.
Step 5: Cook. Cook the pork chops with the glaze for an additional 3 minutes. The sauce should only thicken slightly.
Step 6: Serve. Remove the pork chops from the pan and serve immediately, pouring the glaze over the chops when serving, if desired.
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💭 Angela's Pro Tips & Recipe Notes
- Adjust your timing as needed. Several hours of marinading (or overnight) is better, but the shorter half-hour works in a pinch.
- Check the temperature. Use an instant-read meat thermometer to determine when your chops are done. The internal temperature should read 145°F (62°C).
- Use your favorite pork. This recipe will work for bone-in, boneless, thick, or thin-cut pork chops. Use your favorite type!
- Storing & reheating. Keep any leftover chops stored in a sealed container in the refrigerator for up to three days. Reheat your leftovers in a skillet over medium heat until warmed through.
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📖 Recipe Card
Balsamic Glazed Pork Chops
Ingredients
- 4 pork chops
- 2 tablespoon olive oil (extra virgin - 2 portions, 1 tablespoon each)
- ½ cup Balsamic vinegar
- 2 tablespoon brown sugar
- 2 Tbsp Dijon mustard (recommend Ingelhoffer brand stoneground mustard)
- 1 ½ tablespoon garlic (minced)
- 1 teaspoon smoked paprika
- 1 pinch each, salt & pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a bowl large enough to hold your 4 pork chops, combine the marinade ingredients: (2 tablespoon olive oil, ½ cup Balsamic vinegar, 2 tablespoon brown sugar, 2 tablespoon Dijon mustard, minced 1 ½ tablespoon garlic, 1 teaspoon smoked paprika, 1 pinch each, salt & pepper). Stir to combine, then place the pork chops into the bowl and marinade refrigerated for at least 30 minutes.
- Heat a large skillet or frying pan, with the second portion of oil to medium high heat. Remove the pork chops from the marinade and place them in the pan to cook. Set aside the bowl of marinade to add later.
- Cook the pork chops until they take on a brown coloring (they will already be slightly brown due to the marinade), about 3-4 minutes per side. After cooking both sides, add the marinade into the skillet or frying pan around the pork chops and allow to cook for about 3 additional minutes. The glaze will thicken slightly.
- Remove the pork chops from the pan, serve immediately. Pour the glaze over the pork chops when serving (if desired).
Nutrition
Betsy says
Felicidades!!!