Jazz up your weeknight pan-fried pork chops with a balsamic glaze! We like these with steamed broccoli and a crispy, fresh salad.
Ingredients
- 4 (5 ounce) bone-in pork chops, 3/4-inch thick
- salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup chicken broth
- ¼ cup good quality balsamic vinegar
- 1 tablespoon honey
Directions
Step 1
Pat pork chops dry with paper towels, and season with salt and pepper.
Step 2
Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
Step 3
When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Step 4
Remove pork chops from heat and cover to keep warm.
Step 5
Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
Step 6
Drizzle pan-fried chops with balsamic glaze and serve warm.
Recipe Tip
You can vary the flavor of the glaze by adding 1 minced garlic clove or a sprig of rosemary. Remove the rosemary before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 278 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat5g | 23% |
Cholesterol89mg | 30% |
Sodium401mg | 17% |
Total Carbohydrate7g | 3% |
Protein31g | |
Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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