Without honey, the sauce in this recipe is a savory blend of balsamic vinegar and herbs with just enough red pepper flakes to give it a pop. With the honey, there’s an extra thickness to it and a little more sweet flavor to balance out the vinegar. It’s good either way – just pick whatever goes best with your dinner plans and have at it.
Even if you don’t use the honey, boiling down the sauce a little gives you a slightly thicker texture than the standard vinegar-based marinade. And unlike a proper marinade, you don’t have to worry about setting anything up before it’s time to start cooking. That makes it nice for busy days or the occasional food emergency when other plans fall through and suddenly you’re going back to the fridge to start from scratch.
For a super-easy side dish, take out a pound or so of asparagus, chop off the ends, and throw it in the oven on a baking tray at the same time as the pork chops go into the skillet. It should be done around the same time as the chops, and it’ll be great with the balsamic glaze if you have any left over.
Pork Chops With Balsamic Glaze Recipe
- 4 boneless pork chops;
- ¼ cup balsamic vinegar;
- 3 tbsp. raw honey; (optional)
- 2 garlic cloves, minced;
- ½ tsp. dried oregano;
- ½ tsp. dried basil;
- ½ tsp. dried thyme;
- 1 tsp. crushed red pepper flakes;
- Sea salt and freshly ground black pepper;
- Preheat oven to 400 F.
- Season pork chops to taste with salt and pepper.
- In a small saucepan, combine the balsamic vinegar, honey, garlic, oregano, basil, thyme, red pepper flakes, and salt and pepper to taste.
- Bring to a boil, reduce heat, and simmer until slightly thickened (5 to 6 minutes).
- Sear the pork chops on both sides in an oven safe skillet over high heat, 1 to 2 minutes per side.
- Brush the pork chops with the glaze. Transfer the skillet with the chops to the oven and roast 6 to 8 minutes.
- Brush one last time with balsamic glaze before serving.