These balsamic-glazed pork chops are a quick and easy dinner that transforms simple pork chops into a flavorful family favorite.

Balsamic glazed pork chops coated in brown sauce, with a spoon beside and a sprinkle of chopped parmesan

Why I Love This Recipe

The brown sugar balsamic glaze is the perfect mix of sweet and tangy, and it really elevates these pork chops!

I love how simple these are to throw together, and the best part? Kids will actually eat them! It’s one of those dinners that feels fancy, but doesn’t take much effort. Serve with mashed potatoes and green beans and you've got a total crowd-pleaser.

Recipe Ingredients

4 boneless pork chops - or pork loin center chops
1 tsp salt
1 tsp ground black pepper
2 tsp Italian seasoning
2 Tbsp olive oil
¼ cup balsamic vinegar
2 Tbsp brown sugar
1 Tbsp Dijon mustard
2 minced garlic cloves

Kitchen Equipment I Used

Cast-iron skillet
Tongs for flipping

Four images grouped together first two are bowls with spices unmixed then mixed, second is raw pork chops with hand and paper towel, last is pork chops with spice mix rubbed into them

How To Make Brown Sugar Balsamic Pork Chops

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Prep

Start by seasoning both sides of the 4 pork chops with salt and pepper to taste and Italian seasoning.

Four images grouped, first is frying pan with oil, second is raw pork chops with spices in pan, third and fourth is cooked pork chops in pan

STEP 2: Sear Pork Chops

Heat a skillet over medium-high heat. Once the pan is hot, add 2 tablespoon olive oil then add the pork chops and cook for about 4 minutes per side until golden brown and juices run clear when pork is pierced.

COOKING TIP: Cook without moving the pork chops for 3-4 minutes on each side to develop a golden crust. Flip only once to avoid losing the sear.

STEP 3: Set Aside

Transfer the pork chops to a plate and set aside.

Four images grouped of a skillet, first has oil and minced garlic, second has dijon, brown sugar, and balsamic. third and fourth are sauce thickening

STEP 4: Make The Glaze

In the same skillet, reduce the heat to medium-low. Add 2 minced garlic cloves and cook for 30 seconds. Then, pour in ¼ cup balsamic vinegar, 2 tablespoon brown sugar, and 1 tablespoon dijon mustard, stirring constantly. Let the mixture simmer for about 3-4 minutes, or until it thickens.

four images grouped of a skillet with pork chops, first seared, second iwth sauce added, third flipped pork chops, fourth with sauce drizzled on pork chops

STEP 5: Coat Pork Chops

Now return the pork chops along with any juices left on the plate to the skillet. Spoon the glaze over top and heat through.

STEP 6: Serve

Remove the pork chops from the skillet and drizzle with any remaining glaze. Serve and enjoy!

Pork chops in skillet with balsamic sauce drizzled on top and tongs holding pork chops

Recipe Tips

Use bone-in pork chops for extra flavor, but boneless works too (1-inch thick is ideal).
Don’t overcrowd the pan—cook in batches if needed to get a good sear.
Check internal temperature—aim for 145°F for doneness.

How To Store Leftovers

REFRIGERATE - Store leftovers in an airtight container for up to 3 days.
TO REHEAT - To reheat, place the pork chops in a skillet over medium heat for a few minutes or microwave them until heated through.

Close up of a slice of pork chop with balsamic glaze sauce

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