Herbs de Provence Pork Chops with White Balsamic Pan Sauce

Ingredients

2 bone-in or boneless pork chops (¾"–1" thick)
3 tablespoons Herbs de Provence Fused Olive Oil
⅓ cup Classic White Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
1 tablespoon butter (optional, for richness)
1 teaspoon fresh thyme or parsley, chopped (optional garnish)

Instructions

• Pat pork chops dry and season both sides with salt, pepper, and garlic powder.
• Heat Herbs de Provence Fused Olive Oil in a large skillet over medium-high heat.
• Add pork chops and sear 3–4 minutes per side until golden and cooked through (145°F internal). Remove and keep warm.
• Reduce heat to medium and add Classic White Balsamic to the same pan, scraping up browned bits.
• Simmer 1–2 minutes until slightly reduced and glossy.
• Whisk in butter if using for a silky finish.
• Spoon the herb-white balsamic sauce over pork chops and garnish with fresh herbs.

Chef’s Tip

Keep the reduction light and glossy — white balsamic shines when it stays bright, not heavily reduced.

Flavor Variations

Swap Classic White with Pear White for a softer, elegant profile, or Peach White for a brighter, fruit-forward finish.

Pairings

Serve with mashed potatoes, green beans, roasted asparagus, or a simple arugula salad.

Recipe Notes

Herbs de Provence Fused Olive Oil is the star — keep it consistent and rotate white balsamic flavors to create new herb-driven profiles.