How to make Glazed Honey Balsamic Pork Chops

April 17, 2022

Glazed Honey Balsamic Pork Chops

these glazed honey balsamic pork chops are quick and easy, Seared in fresh thyme and coated with a delightful honey balsamic sauce, and are exceptionally soft, juicy, and luscious. This flavorful, hearty dinner takes less than 30 minutes to prepare, including prep time. It’s the greatest weeknight supper for the whole family.
 
Glazed Honey Balsamic Pork is boneless pork chops that have been seared and covered in a delectable honey balsamic sauce. Because of the Dijon mustard, the sauce is silky smooth and flavorful, due to the fresh rosemary and thyme.
 
With roasted asparagus, green beans, or potatoes, these glazed honey balsamic pork Chops will be a hit!
 

How to Cook Glazed Honey Balsamic Pork Chops

  • 4 thick pork chops, seasoned with salt, pepper, and Italian spice 1 tablespoon olive oil, and 1 tablespoon butter, heated till bubbling in a hot pan Sear pork chops for 3 minutes on each side on medium-high heat for a total of 6 minutes.
  • Because we’ll be reheating the pork chops in the sauce later, don’t go above 6 minutes. Take the pork chops out of the pan.
  • To make the herb/garlic scallion mixture, combine fresh thyme, rosemary, chopped green scallions, and garlic in a mixing bowl.
  • This blend is what will give the sauce so much flavor!
  • 1 tablespoon butter, chopped scallions, garlic, fresh chopped rosemary, and thyme in the now-empty pan Cook for 2 minutes on medium heat.
  • To prepare Honey Balsamic Sauce, combine the 2nd tablespoon of butter, 14 cups balsamic vinegar, and 14 cups honey in a small saucepan and heat until well combined, about 2 minutes.
  • Now stir in 2 tablespoons of Dijon mustard to thicken the sauce. Season with salt, if necessary, after tasting the sauce.
  • Return the pork chops to the pan and reheat, spooning the sauce over them. Pork Chops with Honey Balsamic Glaze are finished!

TIPS Glazed Honey Balsamic Pork

  • Use a digital thermometer to check the temperature, When cooking pork or any other type of meat, a digital meat thermometer comes in handy. It ensures that the meat is never undercooked or overcooked. To acquire a fast reading, simply put the thermometer halfway into the meat. Remove the pork chops from the pan when the temperature reaches 145°F.
  • What is the best way to store it? Refrigerate the pork chops and any remaining glaze in an airtight container for up to 3 days. To reheat, pour into a saucepan and heat over medium heat until well warm.

Ingredients

Pork Chops:
  1. 1 tablespoon extra virgin olive oil
  2. 1 tablespoon unsalted butter
  3. Pork chops, 1 pound (4 pieces)
  4. Season with salt and pepper to taste.
  5. seasoning to taste with Italian seasoning

Honey Balsamic Vinegar:

  1. 2 tablespoons margarine
  2. 2 sliced scallions
  3. 4 chopped garlic cloves
  4. 1 teaspoon chopped fresh rosemary
  5. 1 teaspoon thyme leaves
  6. 1/4 cup balsamic vinaigrette
  7. 1/4 cup of honey
  8. 2 tblsp Dijon Mustard (Honey)
  9. season with salt to taste
How to make Glazed Honey Balsamic Pork Chops

Instructions

  • Pork Chops. Season 4 thick pork chops generously with salt, pepper, and Italian seasoning. 1 tablespoon olive oil and 1 tablespoon butter, heated till bubbling in a hot pan Sear pork chops for 3 minutes on each side on medium-high heat for a total of 6 minutes. Because we’ll be reheating the pork chops in the sauce later, don’t go above 6 minutes. Take the pork chops out of the pan.
  • Honey Balsamic Vinegar 1 tablespoon butter, chopped scallions, garlic, fresh chopped rosemary, and thyme in the now-empty pan On medium heat, cook for 2 minutes.
  • Cook for another 2 minutes, or until the 2nd tablespoon butter, 1/4 cup balsamic vinegar, and 14 cup honey are well combined. 2 tablespoons Dijon mustard, whisked in, will thicken the sauce. If required, season the sauce with salt.
  • Assembly.
  • Return the pork chops to the pan and reheat, spooning the sauce over them. This will give the pork chops enough time to complete cooking. The internal temperature of the pork chop should be 145 degrees Fahrenheit.
  • Suggestions for serving Serve with roasted asparagus, potatoes, or a fresh salad with finely sliced scallions.

What is the best way to store it?

Refrigerate the pork chops and any remaining glaze in an
 airtight container for up to 3 days. To reheat, pour into a saucepan and heat over medium heat until well warm.
MORE MEAT RECIPES

Glazed Honey Balsamic Pork Chops

these glazed honey balsamic pork chops are quick and easy, Seared in fresh thyme and coated with a delightful honey balsamic sauce, are exceptionally soft, juicy, and luscious. This flavorful, hearty dinner takes less than 30 minutes to prepare, including prep time. It's the greatest weeknight supper for the whole family.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 5
Calories 245 kcal

Ingredients
  

Pork Chops:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 pound Pork chops (4 pieces)
  • Season with salt and pepper to taste.
  • Italian seasoning to taste

Honey Balsamic Vinegar:

  • 2 tablespoons margarine
  • 2 sliced scallions
  • 4 chopped garlic cloves
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon thyme leaves
  • ¼ cup balsamic vinaigrette
  • ¼ cup of honey
  • 2 tblsp Dijon Mustard Honey
  • season with salt to taste

Instructions
 

  • Pork Chops. Season 4 thick pork chops generously with salt, pepper, and Italian seasoning. 1 tablespoon olive oil and 1 tablespoon butter, heated till bubbling in a hot pan Sear pork chops for 3 minutes on each side on medium-high heat for a total of 6 minutes. Because we'll be reheating the pork chops in the sauce later, don't go above 6 minutes. Take the pork chops out of the pan.
  • Honey Balsamic Vinegar 1 tablespoon butter, chopped scallions, garlic, fresh chopped rosemary, and thyme in the now-empty pan On medium heat, cook for 2 minutes.
  • Cook for another 2 minutes, or until the 2nd tablespoon butter, 1/4 cup balsamic vinegar, and 14 cup honey are well combined. 2 tablespoons Dijon mustard, whisked in, will thicken the sauce. If required, season the sauce with salt.

Assembly.

  • Return the pork chops to the pan and reheat, spooning the sauce over them. This will give the pork chops enough time to complete cooking. The internal temperature of the pork chop should be 145 degrees Fahrenheit.
  • Suggestions for serving Serve with roasted asparagus, potatoes, or a fresh salad with finely sliced scallions.

Video

Notes

  • Use a digital thermometer to check the temperature, When cooking pork or any other type of meat, a digital meat thermometer comes in handy. It ensures that the meat is never undercooked or overcooked. To acquire a fast reading, simply put the thermometer halfway into the meat. Remove the pork chops from the pan when the temperature reaches 145°F.
  • What is the best way to store it? Refrigerate the pork chops and any remaining glaze in an airtight container for up to 3 days. To reheat, pour into a saucepan and heat over medium heat until well warm.
Keyword Glazed Honey Balsamic Pork Chops, honey balsamic pork chops

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