These easy, skillet fried pork chops with balsamic and dijon are an awesome week night meal. They are ready to eat in barely 15 minutes and so tasty my husband and I had a hard time sharing our pork chops with the kids. I’ll definitely be doubling this recipe the next time we make them!
I served these pork chops with Rosemary Roasted Potatoes and Oven Roasted Asparagus. There was hardly a bite leftover at the end of the meal.
Ingredients
- 1 lb 1" thick bone-in pork chops
- 1/4 cup flour brown rice flour works fine
- 1 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
Instructions
- Heat the butter over medium heat in a large non-stick skillet or well seasoned cast iron skillet. Allow the butter to foam and brown slightly. Swirl the butter to coat the pan. Stir together the flour, garlic, salt and pepper in a pie plate or flat bottomed bowl. Dredge each pork chop through the flour mixture on all sides and then place the chops in the hot skillet. Let them cook undisturbed for about 3 minutes. Stir together the brown sugar, balsamic and mustard.
- Flip the chops over, they should be golden brown. Pour half the balsamic sauce over them and cook for an additional 3 minutes. Flip once more and pour the remaining sauce on the pork chops. Cover with lid and cook on low for 2-4 more minutes. Remove to a plate and pour any pan juices over the meat. Let rest for 5 minutes before serving. Enjoy!
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Pam Reed says
Fantastic
Kathy Stanford says
I wanted to have a bit more sauce for the pork chops, so I added 2.5 oz. whiskey(a large shot glass), to the sauce. While letting the chops rest, I sauteed 2 medium onions in the pan, until soft, then added 1/2 cup of sour cream and a little more whiskey & let it cook down a bit. It was delicious! I think that you could use greek yogurt, to substitute for the sour cream. I will be making this again!
Mary Younkin says
I bet the whiskey made a delicious addition to the sauce, Kathy.
geri says
Sounds delicious…I am wondering if it would be just as good if i substituted olive oil for the butter to make it a bit healthier?
Mary Younkin says
Unfortunately, for this recipe, you simply won’t get the same flavor or results, Geri.
Anne Lawson says
Hi. I want to make your Balsamic Dijon Pork Chops tonight. Our chops a little over 1/2” and boneless.
How should we adjust cooking time? Thank you.
Mary Younkin says
I’m guessing they’ll cook more quickly, Anne. I’d cook about two minutes on each side and test them.