Go Back


Are you looking for delicious recipes ideas for dinner time? This is the recipe for you! These pork chops are pan-seared and then simmered into a flavorful balsamic reduction. The balsamic vinegar is reduced to a sweet and tangy glaze that makes these chops irresistible.
4.5 from 2 votes
Print Pin
Course: Main Course
Cuisine: American
Keyword: Dinner,
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 655kcal
Author: Evelyn Saviñon


  • 2 pork chops boneless thick
  • ½ cup onions diced
  • 1 clove garlic
  • ½ teaspoon brown sugar
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • ½ cup beef stock
  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper


  • The first step is to generously season the pork chops with salt and pepper.
  • Then, heat oil in a nonstick skillet on the stove over high medium heat.
  • Proceed to place the pork chops in and cook each side for about 4 to 5 minutes until golden brown. If your pork chops are not as thick as mine reduce the cooking time to 3 minutes each side. Set aside
  • Using the same pan with all those juices and bits of flavor from the chops add 1 teaspoon of olive oil and throw in the chopped onions stir them and cook for about 4 minutes or until soft.
  • Next, add the garlic and stir for one minute, add brown sugar and continue stirring. Then add the thyme, rosemary and stir until all is well combined.
  • Add the balsamic vinegar, cook for about a minute or two and add the stock. Let the juices reduce to at least half until slightly thickened.
  • Now add the pork chops into the sauce. Continue cooking the chops for about 10 to 15 extra minutes. Depending on the thickness of the pork chops cook you can reduce or increase the time to cook. The pork chops should have an internal temperature of 145 F.



  • One thing to take in consideration when making this recipe is the size of the pork chops. As you can see, my pork chops are thick so I cooked each side for about 4 to 5 minutes to brown them. Then I cooked them for an extra 10 minutes inside the balsamic sauce, that’s about 20-25 minutes of cooking time.
  • If you are cooking thinner chops, reduce the time to 2 minutes each side to give color to the pork chops and cook them in the sauce for an extra 4 minutes. Just remember, the thinner the pork chops the easier they are to overcook. I do prefer to use the thicker chops.
  • I decided to trim off the excess fat from the edges of the pork chop after cooking them. These strips of fat keep the meat moist.
  • It’s important to take the chops out of the refrigerator at least 15 minutes before you plan to start cooking.
  • Also, remember to let the meat rest for a few minutes before serving them. I know it can be very tempting to eat the food right away but the resting time allows the fiber in the meat to relax and becomes more tender and juicy.


Calories: 655kcal | Carbohydrates: 22g | Protein: 61g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 179mg | Sodium: 2710mg | Potassium: 1409mg | Fiber: 1g | Sugar: 15g | Vitamin A: 95IU | Vitamin C: 9.2mg | Calcium: 54mg | Iron: 2.5mg