Balsamic Dijon Pork Chops

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A close up of a plate of food, with Pork and Pork chop

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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  1. 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.