Balsamic Dijon Pork Chops

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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.

A close up of a plate of food

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Balsamic Dijon Pork Chops

5 from 8 votes
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Servings: 2 -3 servings


  • 1 lb 1" thick bone-in or boneless pork chops
  • ¼ cup all-purpose flour brown rice flour works fine
  • 1 teaspoon granulated garlic or garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dijon mustard


  • 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 2-8 more minutes. Remove to a plate and pour any pan juices over the meat. Let rest for 5 minutes before serving.


The cooking time for the pork chops will vary a good bit depending on the thickness and whether the pork chops are bone-in or boneless. I recommend testing for doneness with a meat thermometer. 
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.
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Mary Younkin

Mary Younkin

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.

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    • 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.

  1. 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.

  2. 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!

  3. 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! 5 stars

  4. 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!5 stars

  5. 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?5 stars