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!
1/4cupall-purpose flourbrown rice flour works fine
1teaspoongranulated garlic or garlic powder
1/2teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1tablespoonbutter
2tablespoonslight brown sugar
2tablespoonsbalsamic vinegar
1tablespoondijon 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!
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
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.
Piano Girl says
This is my new favorite pork chop recipe! So good and so quick to make!
Mary Younkin says
I’m so glad you liked the pork chops!