- 4
Ingredients
- 4 bone-in pork chops, each about 1 lb. and 1 inch thick
- Kosher salt, to taste
- freshly ground pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/2 cup balsamic vinegar
- 1 teaspoon minced fresh thyme
- 1/2 cup chicken broth
- 2 tablespoon unsalted butter
- Herbed bean salad for serving (see related recipe under "Side Salads")
Preparation
Step 1
Season the pork chops with salt and pepper. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chops and cook, turning once, until golden brown, 3 - 4 minutes per side. Transfer to a plate.
Reduce the heat to medium. Add the honey, vinegar and thyme and cook until the liquid is thickened and reduced by half, about 5 minutes. Stir in the broth and bring to a simmer.
Return the pork chops to the pan, cover and cook for 3 - 4 minutes. Uncover and cook, turning the chops occasionally and basting with the sauce, for about 15 minutes more for medium doneness. Transfer the chops to a platter and cover loosely with aluminum foil.
Increase the heat to medium-high and simmer until the sauce is syrupy, about 3 minutes. Remove from the heat and stir in the butter until incorporated. Season with salt and pepper. Drizzle the sauce over the pork chops and serve immediately with herbed bean salad.