Herbs de Provence Pork Chops with White Balsamic Pan Sauce
Herbes de Provence Pork Chops with White Balsamic Pan Sauce
Description
Golden pan-seared pork chops are paired with Herbes de Provence Olive Oil and a bright 25 Star White Balsamic pan sauce. Dijon and chicken broth round out the sauce while a final splash of balsamic preserves its fresh sweet-tart character for an easy, elegant skillet dinner.
Recipe Overview
Servings: 2
Prep Time: 10 minutes
Cook Time: 12–16 minutes
Total Time: About 25 minutes
Ingredients
2 boneless pork loin chops, about 1 inch thick
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons all-purpose flour, optional
1½ tablespoons Herbes de Provence Olive Oil
⅓ cup low-sodium chicken broth
¼ cup 25 Star White Balsamic, divided
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh parsley, optional
Instructions
• Pat the pork chops thoroughly dry. Season both sides with the kosher salt, black pepper, garlic powder, and paprika. If using flour, dust the chops lightly on both sides and shake off all excess.
• Heat the Herbes de Provence Olive Oil in a large skillet over medium-high heat until shimmering. Add the pork chops and cook without moving for about 3–4 minutes, until deeply golden underneath.
• Turn the chops and continue cooking for another 3–5 minutes, depending on thickness, until the center of the thickest chop reaches 145°F on an instant-read thermometer. Remove the chops to a plate and let them rest for at least 3 minutes while you prepare the sauce.
• Reduce the heat to medium. Add the chicken broth and 3 tablespoons of the 25 Star White Balsamic. Scrape up the browned bits from the bottom of the skillet and bring the mixture to a gentle simmer.
• Whisk in the Dijon mustard and simmer for about 2–3 minutes, until the sauce has reduced slightly and lightly coats the back of a spoon. Keep the reduction gentle rather than cooking it down to a thick syrup.
• Remove the skillet from the heat and stir in the remaining 1 tablespoon 25 Star White Balsamic. Taste and adjust seasoning if needed.
• Spoon the warm pan sauce over the rested pork chops, garnish with fresh parsley if desired, and serve immediately.
Chef’s Tip
Use the pork's internal temperature rather than cooking time alone to judge doneness. Boneless chops can vary considerably in thickness, and taking them much beyond 145°F can quickly make them dry. Let the chops rest for at least 3 minutes while you finish the sauce, then spoon the sauce over them rather than returning the cooked pork to the simmering skillet.
Flavor Variations
• Tuscan Herb Fused Olive Oil can replace the Herbes de Provence Olive Oil for a bolder, savory Italian-herb profile that works beautifully with the pork and White Balsamic pan sauce.
• Pear White Balsamic can replace the 25 Star White for a softer fruit-forward pan sauce that pairs beautifully with pork, roasted potatoes, and green beans.
• Peach White Balsamic can replace the 25 Star White for a brighter sweet-savory variation that's especially good with roasted carrots, sweet potatoes, or a fresh green salad.
• Cranberry Orange White Balsamic can replace the 25 Star White for a tangy fruit-forward version that works especially well with roasted squash or wild rice.
• Add ¼ cup thinly sliced shallot to the skillet after removing the pork and sauté for 1–2 minutes before adding the broth and balsamic for extra savory depth.
Pairings
Serve with roasted potatoes, mashed potatoes, green beans, sautéed spinach, roasted carrots, wild rice, or a crisp mixed green salad. Spoon a little extra pan sauce over potatoes or vegetables at the table.
Build Your Plate
Turn these Herbes de Provence pork chops into a complete dinner
Keep the golden pork chops and bright White Balsamic pan sauce at the center, then add a comforting starch and a simple vegetable that can catch a little of the extra sauce.
Finished Meal
Herbes de Provence pork chops with White Balsamic pan sauce, roasted potatoes, and green beans
Protein
Boneless pork loin chops seared in Herbes de Provence Olive Oil until golden and cooked to 145°F, then rested before serving
Vegetables & Sides
Roasted or mashed potatoes, green beans, sautéed spinach, roasted carrots, wild rice, or a crisp seasonal salad
Flavor Pairing
Herbes de Provence Olive Oil adds aromatic herb character while 25 Star White Balsamic creates a bright pan sauce that balances the richness of the pork
Recipe Notes
Herbes de Provence Olive Oil brings an aromatic herb profile to the pork, while the White Balsamic keeps the pan sauce bright and balanced.
Using chicken broth along with the White Balsamic provides enough liquid to loosen the flavorful browned bits in the skillet and creates a lighter pan sauce rather than an intensely reduced balsamic glaze.
Most of the balsamic simmers briefly with the broth, while the final tablespoon is stirred in after the skillet comes off the heat. This gives the sauce body while preserving more of the fresh flavor of the 25 Star White Balsamic.
The optional light flour coating can help the pork develop an even golden crust and gives the pan sauce a touch more body, but the recipe works well without it.
