These easy, skillet-fried pork chops with balsamic and dijon are an awesome weeknight meal that comes together in under 20 minutes.
I serve them with Rosemary Roasted Potatoes and Oven Roasted Asparagus and there is hardly a bite left over at the end of the meal.
Balsamic Glazed Pork Chops
These pork chops were originally inspired by the Balsamic Dijon Ham that we love so much. That mouthwatering ham has become a holiday tradition over the past ten years. In case you don’t already know it, pork with balsamic is a pretty darn amazing combination.
I was staring into the freezer trying to come up with something new and my eyes hit these really thick pork chops I’d picked up on sale and stashed in the freezer. As things tend to do in my brain, one thing led to another.
I decided to pan-fry the pork chops and finish them with a balsamic glaze. Oh, that was a great decision. Let me tell you, we basically licked that platter clean.
Pork Chops with Balsamic Glaze
The pork chops were ready to eat in barely 15 minutes and they were so tasty, my husband and I had a hard time sharing them with the kids. And no, I’m not kidding.
I immediately jotted a note on that recipe to remind me to double the recipe the next time we made them. I’ve updated the recipe below for more servings, since that is how I make it every time now.
However, if you don’t need as many servings, or have already made it and loved it exactly as it was initially, simply reduce all of the ingredients by half.
Balsamic Pork Chops
To make this recipe, you’ll need the following ingredients:
- 1″ thick bone-in or boneless pork chops
- all-purpose flour
- granulated garlic or garlic powder
- kosher salt
- freshly ground black pepper
- butter
- light brown sugar
- balsamic vinegar
- dijon mustard
- splash of water (only if needed at the end)
Bone In vs Boneless Pork Chops
I make this recipe with boneless and bone-in pork chops interchangeably. They cook in approximately the same amount of time. Test for doneness and pull them from the heat when they reach 145°F.
The boneless chops make for a prettier sliced presentation and they’re easier for the kids to handle too. Other than that, the recipe is great with both options.
The cooking time for the pork chops will vary a good bit depending on the thickness of the pork chops. I highly recommend testing for doneness with a meat thermometer.
Pork Chops with Balsamic
Start by stirring together the flour, garlic, salt, and pepper in a pie plate or flat-bottomed bowl. Place the flour mixture and the pork chops next to the stove.
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.
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. Set aside next to the stove. Flip the chops over, they should be golden brown. Pour half the balsamic sauce over them and cook for an additional 3 minutes.
Flip the pork chops once more and pour the remaining sauce on the pork chops. Cover with a lid and cook on low for 2-8 more minutes.
Remove to a plate and let rest for 5 minutes before serving. Pour any pan juices over the meat. If the remaining glaze in the pan is too thick to pour, add a tablespoon or two of water or broth to the pan, and whisk it smooth before drizzling it over the pork chops.
The cooking time for the pork chops will vary quite a bit depending on the thickness and whether the pork chops are bone-in or boneless.
I recommend testing for doneness with a meat thermometer. You can pick up a very inexpensive one for about $5 or for about $30 you can buy the same digital thermometer that I use and love.
145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal pork cooking temperature provided by USDA’s Food Safety and Inspection Service.
Pork pairs well with potatoes, rice, pasta, and every vegetable I can think of at the moment. So, as far as I’m concerned, the side dishes options are endless for serving with these balsamic pork chops.
Try them with garlic mashed potatoes and a side of smashed Brussels sprouts with balsamic glaze for a restaurant-quality feast.
Can’t get enough balsamic-inspired meals? Balsamic Glazed Meatloaf is about to change your meatloaf game. Rich and flavorful, soft and moist without being the least bit mushy, this meatloaf recipe (and the best ever meatloaf glaze) was a dinnertime game changer in my family shortly after Sean and I were first married.
Salmon marinated with balsamic vinegar, soy sauce, and fresh ginger creates one of the most flavorful salmon dishes I’ve ever tasted. For a number of years, this was the only seafood meal to consistently receive two thumbs up from my entire family.
Brown sugar and balsamic are simmered and then reduced to a simple glaze that is poured over tender pulled pork. This dinner was a huge hit with all three of my boys the first time we made it; they almost licked their plates clean.
AMAZING. That’s it. Just that one word describes heaven on this plate. Seriously, balsamic butter sauce is fantastic. We tasted it and immediately knew that Bon Appetit had it right when they recommended drizzling the entire plate with the sauce.
This Balsamic Vinaigrette recipe is perfect. You heard me correctly. Perfect. And I don’t use that word lightly. The recipe I’m sharing with you today is truly worthy of that descriptor. You don’t think I’d call something the “best” if I didn’t mean it, do you?
Balsamic Pork Chops
Ingredients
- 2 pounds 1" thick bone-in or boneless pork chops
- ½ cup all-purpose flour
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
Glaze Ingredients
- ¼ cup light brown sugar
- ¼ cup balsamic vinegar
- 2 tablespoons dijon mustard
Instructions
- Stir together the flour, garlic, salt, and pepper in a pie plate or flat-bottomed bowl. Place the flour mixture and the pork chops next to the stove.
- 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.
- 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. Set aside next to the stove. Flip the chops over, they should be golden brown. Pour half the balsamic sauce over them and cook for an additional 3 minutes.
- Flip the pork chops once more and pour the remaining sauce on the pork chops. Cover with a lid and cook on low for 2-8 more minutes. Test for doneness with a meat thermometer. When the pork reaches 145°F, it is done.
- Remove to a plate and let rest for 5 minutes before serving. Pour any pan juices over the meat. If the remaining glaze in the pan is too thick to pour, add a tablespoon or two of water or broth to the pan, and whisk it smooth before drizzling it over the pork chops.
Notes
Nutrition
{originally published 2/27/14 – recipe notes and photos updated 4/12/23}
Yvonne says
If I don't have Dijon vinegar, can I substitute rice vinegar?
Mary says
Ack! Sorry about that. I've corrected the recipe, Yvonne. It should be dijon mustard. Thanks for the catch!
Yvonne says
No problem. I just am not a mustard fan, but this recipe sounds great. I have some cranberries in the freezer that I think I may cook down and mix with the vinegar and a little sugar. I think that flavor may work well since I know cranberry pork roast is a great dish.
Jenn C says
I love balsamic and Dijon together.. such a great flavor combination. Will definitely be making this next time we have pork chops!!! 🙂
Anonymous says
I believe the reference to Dijon is a typo – should be mustard!
Mary says
yes! Definitely dijon mustard. Thanks!
Mom24 says
You reference a flour mixture, yet you don't mix one. I'm assuming it's the seasoned flour, but believe it or not there are cooks that would be too confused to proceed correctly.
Mary says
yes! It's the seasoned flour. Thank you for catching that!
Kim Honeycutt says
For those of us without the best cooking smarts, I'm guessing you combine flour, garlic, salt and pepper to make flour mixture. This sounds so very good. I have boneless pork loin chops, will that be OK to use? Thanks for your great recipes!
Mary says
Yes, that is the flour mixture. I'm sure it will work fine with boneless chops, just reduce/adjust the cooking time accordingly. Enjoy!
Sue/the view from great island says
Dijon and balsamic? Sounds really really special. I can't remember the last time I saw a pork chop recipe online, I would love these!
Magnolia Verandah says
Those ingredients make this dish lip smacking good. And so quick to cook. Just perfect.
Cheri Savory Spoon says
This sounds really good, what a perfect combination.
foodgurly.com says
This sounds really good!!! 🙂
Kim Honeycutt says
Do you think I could adapt this to the crock pot? Browning the chops then put in crock pot to finish? What liquid could I add? Not sure this would work.
Cheryl says
I don't typically say much more than a quick 'this was great!' if that is what I thought. However, this was the absolute best pork chop recipe I've ever eaten. The sauce was so delicious that I tripled it this afternoon, poured it over some chicken wings and baked them slowly and you, Mary Younkin, are a culinary genius in my book. Thank you for sharing this recipe!
Gina says
Made these yesterday, they were terrific!
Judy Whitford says
Made these last night for supper and they were delicious. Fast and easy, too. Thank you for sharing such a great recipe.
Robin bonvino says
I made this tonight for dinner, fabulous! Restaurant quality. Everyone loved it.
Beverly says
Love this recipe thanks for sharing.
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.