I have seen this recipe many times – on the Williams-Somoma website, Giada de Laurentiis, Mario Batali – and all had a certain appeal. That wonderful combination of sweet and sour. And that sweet and sour comes from two of my favorite ingredients – balsamic vinegar and honey! What could be better? Oh, one thing – it’s so quick to make! It’s one of those meals you can do last minute if on a work night you decide to torture yourself and invite a friend around for dinner!
Best part, it’s just a few ingredients, and pantry ingredients really. Couple this with potatoes or couscous and a salad and you are DONE!
- 4 bone-in pork chops, each about 1 lb. and 1 inch thick
- Kosher salt and freshly ground pepper, to taste
- 1 T olive oil
- 2 T honey
- 1/2 C balsamic vinegar
- 1 t minced fresh thyme
- 1/2 C chicken broth
- 2 T unsalted butter
Season the pork chops with salt and pepper.
In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chops and cook, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate.
Reduce the heat to medium. Add the honey, vinegar and thyme and cook until the liquid is thickened and reduced by half, about 5 minutes. Stir in the broth and bring to a simmer.
NOTE: The balsamic vinegar gets very dark, very quickly, and will go from dark to burned even quicker, so be careful!
Return the pork chops to the pan, cover and cook for 3 to 4 minutes. Uncover and cook, turning the chops occasionally and basting with the sauce, for about 15 minutes more for medium doneness. Transfer the chops to a platter and cover loosely with aluminum foil.
Increase the heat to medium-high and simmer until the sauce is syrupy, about 3 minutes. Remove from the heat and stir in the butter until incorporated. Season with salt and pepper. Drizzle the sauce over the pork chops and serve immediately. Serves 4.