Balsamic Pork Chops – Barefeet in the Kitchen

Easy pan-fried pork chops with balsamic and Dijon are an amazing weeknight meal that comes together in less than 20 minutes.

I serve them with Potatoes roasted with rosemary and asparagus roasted in the oven and there is hardly a bite left at the end of the meal.

Balsamic Glazed Pork Chops

These pork chops were originally inspired by the balsamic Dijon ham that we love so much. Appetizing pork has become a holiday tradition for the past ten years. In case you don’t know it yet, ham with balsamic is a pretty amazing combination.

I was staring into the freezer trying to come up with something new and my eyes hit these really thick pork chops that I picked up on sale and hid in the freezer. As things tend to do in my mind, one thing led to another.

I decided to pan fry the pork chops and finish them with a balsamic glaze. Oh, that was a great decision. Let me tell you, we basically licked that tray clean.

Pork ribs with balsamic glaze

The pork chops were ready to eat in barely 15 minutes and were so delicious, my husband and I had a hard time sharing them with the kids. And no, I’m not kidding.

I immediately made a note of this recipe to remind me to double the recipe the next time we make them. I’ve updated the recipe below for more servings, since that’s how I make it every time now.

However, if you don’t need that many servings, or you’ve already made it and liked it just the way it was at first, just halve all the ingredients.

Balsamic pork chops

To make this recipe, you will need the following ingredients:

• 1 inch thick bone-in or boneless pork chops
• All purpose flour
• Granulated garlic or garlic powder
• kosher salt
• Freshly ground black pepper
• butter
• light brown sugar
• Balsamic vinegar
• Dijon Mustard

Bone In vs Boneless Pork Chops

I make this recipe with boneless and bone-in pork chops instead. They cook in about the same amount of time. Check for doneness and pull them from the heat when they reach 145 degrees Fahrenheit.

The boneless ribs make a nicer cut presentation and are also easier for children to handle. Other than that, the recipe is great with both options.

The cooking time of the pork chops will vary slightly depending on the thickness of the pork chops. I strongly recommend checking the degree of doing with A Meat thermometer.

Pork ribs with balsamic

Begin by mixing together the flour, garlic, salt and pepper in a pie plate or flat bowl. Place the flour mixture and the pork chops next to the stove.

Heat the butter over medium heat in a large Teflon pan or a well-seasoned cast iron pan. Allow the butter to foam and brown a little. Mix the butter to coat the pan.

Pierce each pork chop through the flour mixture on all sides and then place the chops in the hot pan. Let them cook undisturbed for about 3 minutes.

Mix together the brown sugar, balsamic and mustard. Set aside by the stove. Turn the ribs, they should be golden. Pour half of the balsamic sauce over them and cook for another 3 minutes.

Turn the pork ribs over once more and pour the remaining sauce over the pork ribs. Cover with a lid and cook on low for another 2-8 minutes.

Remove to a plate and pour pan juices over the meat. Let rest for 5 minutes before serving.

The cooking time of the pork ribs will vary quite a bit depending on the thickness and whether the pork ribs are bone-in or boneless.

I recommend checking the doneness with a meat thermometer. You can pick up a Very cheap at about $5 Or for about $30 you can Buy the same digital thermometer that I use and love.

145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal cooking temperature provided by the USDA Food Safety and Inspection Service.

Pork goes well with potatoes, rice, pasta, and any vegetable I can think of at the moment. So for me, the topping options are endless for serving with these balsamic pork chops.

Try them with Mashed garlic and side of Crushed Brussels sprouts with balsamic glaze For a restaurant-quality celebration.

Can’t get enough of balsamic-inspired meals? Balsamic Glazed Meatloaf is about to change your meatloaf game. Rich and flavorful, tender and moist without being the slightest bit mushy, this meatloaf recipe (and the best meatloaf glaze ever) was a game changer at dinner time in my family shortly after Sean and I were first married.

Marinated salmon with balsamic vinegar, soy sauce and fresh ginger creates one of the tastiest salmon dishes I’ve ever tasted. For several years, this was the only seafood meal that consistently got two thumbs up from my entire family.

Brown sugar and balsamic attract and then reduce to a simple glaze that is poured over tender pork. This dinner was a huge hit with my three boys the first time we made it; They practically licked their plates clean.

Amazing. that’s it. Only one word describes heaven on this plate. Seriously, balsamic butter sauce is fantastic. We tasted it and immediately knew that Bon Appétit was right when they recommended to drizzle the whole plate with the sauce.

This balsamic vinaigrette recipe is perfect. You heard me right. perfect. And I don’t use that word lightly. The recipe I am sharing with you today really deserves this description. You don’t think I’d call something “the best” if I didn’t mean it, do you?

{Originally published 2/27/14 – Recipe notes and photos updated 12/4/23}