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Balsamic Glazed Pork Chops by Rachel Ray 365: No Repeats

2 tablespoons cold unsalted butter
3 tablespoons extra-virgin olive oil (EVOO)
4 1-inch thick center-cut pork loin chops
Salt and freshly ground black pepper
1 small onion, chopped
1 tablespoon fresh thyme leaves, chopped
1 sprig of fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar (eyeball it)
2 tablespoons honey
1 cup chicken stock or broth


Heat a large skillet over medium-high heat for the chops. Add 2 tablespoons of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side.

Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then saute for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.

Once the balsamic glaze has reduced by half, turn off the heat and add the two tablespoons of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze.

The recipe was easy enough. My only complication was that our pork chops were larger than 1 inch and took longer to cook. Also, instead of cooking the pork chops on the stove, I'd rather broil. Then transfer the liquid to the reduction.

Also, T actually cut the chops in half to make it easier to glaze.

It is definitely another recipe for the arsenal :). Overall, very yummy!