Honey Balsamic Pork Chops

Honey Balsamic Pork Chops

Description

Juicy pan-seared pork chops finished in a glossy 25 Star Dark Balsamic, honey, and Dijon skillet sauce with Tuscan Herb Fused Olive Oil, garlic, rosemary, and thyme. Sweet, savory, tangy, and deeply flavorful without becoming overly sweet.

Ingredients

4 pork loin chops, about 1 inch thick, bone-in or boneless
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian seasoning
1 tablespoon Tuscan Herb Fused Olive Oil
2 tablespoons unsalted butter, divided
2 scallions, thinly sliced, divided
3 garlic cloves, finely minced
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
¼ cup 25 Star Dark Balsamic
2 tablespoons honey
2 tablespoons Dijon mustard
¼ cup low-sodium chicken broth or water
2 tablespoons chopped fresh parsley, optional

Instructions

• Pat the pork chops thoroughly dry with paper towels. Season both sides with kosher salt, black pepper, and Italian seasoning.

• Heat Tuscan Herb Fused Olive Oil and 1 tablespoon butter in a large heavy skillet over medium-high heat.

• Add the pork chops and sear without moving for about 3–4 minutes, until deeply golden underneath. Flip and cook for another 2–4 minutes, depending on thickness, until the second side is browned and the pork is approaching doneness but has not yet reached 145°F.

• Transfer the pork chops to a clean plate and reduce the heat to medium.

• Add the white and light-green portions of the scallions, garlic, rosemary, and thyme to the skillet. Cook for about 30–60 seconds, stirring constantly, just until fragrant. Do not allow the garlic to brown.

• Add chicken broth and scrape the bottom of the skillet with a wooden spoon to release the browned bits from searing the pork.

• Add 25 Star Dark Balsamic and honey. Bring to a gentle simmer and cook for about 2–3 minutes, stirring occasionally, until the sauce has reduced slightly but remains fluid.

• Whisk in Dijon mustard until smooth.

• Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the chops and cook gently for another 1–3 minutes, turning once if needed, until an instant-read thermometer inserted into the thickest portion registers 145°F.

• Transfer the pork chops to a serving platter and let them rest for at least 3 minutes.

• Remove the skillet from the heat. Whisk in the remaining 1 tablespoon butter until the sauce becomes smooth and glossy. If the sauce is thicker than desired, whisk in 1–2 tablespoons warm broth or water.

• Taste the sauce and adjust with black pepper if needed. Spoon the balsamic-honey sauce over the rested pork chops and garnish with the reserved scallion greens and parsley, if using.

Chef’s Tip

Use the thermometer rather than the clock to judge doneness. Pork chop cooking time varies significantly with thickness and whether the chops are bone-in or boneless. Finish them at 145°F, then allow at least a 3-minute rest before serving.

Flavor Variations

• Blackberry Dark Balsamic adds deep berry character that pairs especially well with pork, rosemary, and Dijon.
• Fig Dark Balsamic creates a rounder, earthier sauce with rich fruit depth.
• Add a pinch of crushed red pepper flakes with the garlic for gentle heat.
• Replace the rosemary with fresh sage for a fall-inspired variation.
• For a brighter finish, add 1 teaspoon fresh 25 Star Dark Balsamic to the finished sauce after removing the skillet from the heat.

Pairings

Serve with creamy mashed potatoes, roasted sweet potatoes, wild rice, roasted Brussels sprouts, green beans, glazed carrots, or a crisp mixed-green salad.

Recipe Notes

The original version used equal amounts of honey and balsamic. That ratio can work in a traditional agrodolce-style glaze, but 25 Star Dark Balsamic already contributes considerable sweetness and body. Reducing the honey to 2 tablespoons keeps the sauce sweet-savory rather than candy-like while still giving it a glossy finish.

Deglazing the skillet with broth after searing captures the browned fond left by the pork and builds it into the sauce instead of leaving that flavor behind in the pan.

Do not cook the pork completely during the initial sear. It returns to the skillet briefly after the sauce is built, allowing it to finish gently without becoming dry.

Pork chops should reach 145°F in their thickest portion and rest for at least 3 minutes before serving. Thickness matters more than an exact number of minutes, so begin checking early.

The final tablespoon of butter is whisked into the sauce off heat to soften the acidity and give the sauce a smoother, glossier texture. If the sauce becomes too concentrated, loosen it with a small amount of warm broth or water rather than continuing to cook the pork in it.

Bring This Recipe to Life

25 Star Dark Balsamic

Tuscan Herb Fused Olive Oil

Blackberry Dark Balsamic

Fig Dark Balsamic