Ingredients
4
4 servings
- •4 (5 ounce) bone-in pork chops, 3/4-inch thick
- •salt and freshly ground black pepper to taste
- •1 tablespoon butter
- •1 tablespoon olive oil
- •1 cup chicken broth
- •0.25 cup good quality balsamic vinegar
- •1 tablespoon honey
Instructions
- Pat pork chops dry with paper towels, and season with salt and pepper.
- Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.
- When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove pork chops from heat and cover to keep warm.
- Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.
- Drizzle pan-fried chops with balsamic glaze and serve warm.
Nutritional Facts
Per 4 servings
- Calories: 278
- Carbohydrate: 7g
- Fat: 13g
- Protein: 31g
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