These balsamic-glazed pork chops are a quick and easy dinner that transforms simple pork chops into a flavorful family favorite. The brown sugar caramelizes into a sweet glaze while balsamic vinegar adds tang - it's a restaurant-style dinner made in one pot
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
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.
STEP 2: Sear Pork Chops
Heat a skillet over medium-high heat. Once the pan is hot, add 2 Tbsp 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.
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 Tbsp brown sugar, and 1 tbsp dijon mustard, stirring constantly. Let the mixture simmer for about 3-4 minutes, or until it thickens.
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!
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.
FAQ
Yes! Bone-in pork chops will work. Just increase the cook time slightly and always check with a meat thermometer - pork is safe to eat at 145°F.
You can substitute with apple cider vinegar or red wine vinegar. The flavor will be a little different but still delicious.
You can whisk together the brown sugar glaze a day or two in advance and keep it in the fridge. When you're ready, just cook the pork chops and add the glaze at the end.
Use a meat thermometer and remove the chops from the heat as soon as they reach 145°F. Let them rest for 3-5 minutes before serving so the juices redistribute.
You can whisk together the brown sugar glaze a day or two in advance and keep it in the fridge. When you're ready, just cook the pork chops and add the glaze at the end.
Yes. If your skillet isn't big enough, sear the pork chops in batches so they brown nicely, then add everything back to the pot with the glaze.
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 cloves garlic - minced
Instructions
- Start by seasoning both sides of the 4 pork chops with salt and pepper to taste and Italian seasoning.
- 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.
- Transfer the pork chops to a plate and set aside.
- 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.
- Now return the pork chops along with any juices left on the plate to the skillet. Spoon the glaze over top and heat through.
- Remove the pork chops from the skillet and drizzle with any remaining glaze. Serve and enjoy!
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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