Easy Pork Chops with Sweet and Sour Glaze
The easiest, no-fuss, most amazing pork chops ever, made in 20 min from start to finish. You can’t beat that!
I made these pork chops for the first time in July of 2011. Yes, 4 very long years ago. But I realized that the old photos did not do the dish any justice so I made it once again to tell you that this needs to be made as soon as possible. Preferably tonight.
I kid you not – these are the easiest pork chops you will ever have to make in just 20 min from start to finish. And that sweet and sour balsamic glaze is unbelievable. You’ll seriously want to guzzle it down. But be sure to save some for the pork chops because they are an absolute match made in heaven.
Easy Pork Chops with Sweet and Sour Glaze
The easiest, no-fuss, most amazing pork chops ever, made in 20 min from start to finish. You can’t beat that!
Ingredients
- 4 8-ounce pork chops, bone-in, 3/4-inch to 1-inch thick
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
For the sweet and sour glaze
- ¼ cup balsamic vinegar
- 3 tablespoons honey
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- Pinch of crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Season pork chops with salt and pepper, to taste.
- Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
- To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
- Serve pork chops immediately with sweet and sour glaze.
Notes
*Cooking time will vary depending on the size and thickness of the pork chops.
Did you make this recipe?
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I’ll used maple syrup in place of honey, and added a tablespoon of Jim Beem bourbon to the glaze. I love to cook with wine and alcohol–sometimes it makes it in the food! But honestly it’s a great recipe as is, just a minor change. Love the rib recipe I found on here and it’s the only one I have been using for years. Thank you for the great recipes.
Every recipe I have tried is delicious. Thank you so very much !
I laid down a large handful of fresh spinach and diced up a peach and “sprinkled” it on the spinach. Placed a grilled chop on top the spinach and doused the chop with an overrun of this fabulous glaze. My wife (52 years of marriage) not only gnawed the chop to the bone, but exclaimed that the sauce was so delicious she didn’t even realize she was eating her most hated leaf – the dreaded spinach! She couldn’t get over how much she enjoyed it. This is now her favorite “salad.”
I don’t know what it is with pork chops… they are never tender for me and I try a lot of different recipes? I think they are just bred different than the old days. I always look for the darkest color meat which seem a little better. I enjoyed the recipe but not the pork chop. I always love your recipes!
Have you tried brining them for a few hours before cooking? Also, marbled cuts are more tender.
5 stars from hubs and teenager! Teen requested trying pork chops which is something i don’t usually cook. Tried this recipe and followed to the letter. I was skeptical because of how easy it was and how few ingredients … BUT….. Hubs and teen both said it was excellent and they wouldn’t change a thing. They ate every bite and spooned on extra sauce to enjoy! Said the pork was cooked perfectly and the sauce was an amazing compliment. Served with mashed potatoes and freezer corn.
These were fabulous. I couldn’t find bone-in so used thick boneless chops. I decided to just mix up the sauce and throw it onto the chops after I browned them and threw them in the oven. Why do that extra step of heating sauce in a pot? Turned out perfect. Nice thick glaze. I cooked for 20 mins. I don’t think 8 to 10 is enough. Will definitely put this in my rotation.
Ok. Ok. I’ve been cooking your recipes for several years now. They NEVER disappoint. I’ve never left a review before. I’m posting this simply because I’m cracking up at my husband’s reaction to these pork chops. I’m gonna try to clean up the language a little.
From my husband (while mmmm mmming and ummm nom nomming):
GD baby! That’s DAMN GOOD! I mean that’s really mother fuc*%#!GOOD! Yeah. IT’S DAMN DELICIOUS!
He ate 2 pork chops. I served it with blanched broccoli with the sauce drizzled on it.
I should also add that I cooked this from your cookbook that he just bought me for my birthday. I thought it would be nice to have the book of recipes instead of printing from the site all the time. I LOVE IT!
Absolutely delicious! Just 2 of us, so made 2 big chops and the full sauce recipe…everything was devoured! Thank you…will be making again soon!
This was amazing. I browned the chops and made the glaze. One thing I did do was brush the glaze on the cops before baking. Super good flavor. Note, I did not need to thicken the glaze at all. If you follow the directions and then just let it cool, it thickens nicely. I may try this glaze with ribs next.
All sound delicious ‼️‼️‼️‼️
This was crazy delicious. Oh my. My kids had declared they wouldn’t eat another pork chop, but this turned them around. I did brine them first for a couple of hours and I did add a little cornstarch to the glaze, but did the rest by the recipe. I can’t tell you how good they were. I wish I had made more!!
We’ve made this a bunch of times and really like it. My only issue is the sauce never thickens. I follow the recipe to a T, any tips on how to make the sauce thicker? TIA.
I made the recipe as directed. I thought the balsamic vinegar was a little strong, so I added a couple tablespoons of grape jelly, and a little cornstarch. Turned out wonderful. Very easy.
Yummm!!! Last minute meal…I did not use a cast iron skillet, I browned in a regular nonstick pan, then put on a baking sheet with aluminum foil. I baked per the directions the 10 min, still not done (my chops were thick and slightly boarderline frozen), so I put some of the mixture Over the tops and baked for another 4 min…drizzled the rest as I served. Amazing and cooked perfectly and juicy! I did not have thyme, and I only used a pinch of red pepper, I also shaved some fresh garlic on top as I baked. Def will make again, so tasty
Would boneless chops work with this recipe? Or will they come out dry?
With boneless I would do a quick hot and fast sear to lock in the juices, and proceed to put them in the oven. Happy cooking!
We loved this recipe. The spices and balsamic was a perfect touch with tender pork chops. Fast and simple, that’s how I like it 🙂
So delicious. My 20 yr college daughter made these with brown rice & steamed broccoli to cook me dinner. Just a tad spicy, but I loved the WHOLE meal.
So simple and easy! Could have done with less honey and more of a kick. Also liked the idea of another reviewer’s comment saying she wrapped the chops with the sauce in foil prior to putting them in the oven.
“Sweet and sour” made me think this would have an asian twist to it, but it’s just a simple honey balsamic sauce. Nothing wrong with that, though. Just wasn’t as unique of a recipe as I was looking for.
We paired it with kale I sautéed in the cast iron I cooked the chops in and roasted Brussels sprouts.
Wow… this is fast and easy and good!
Made this recipe on a Saturday night, last minute supper. Really yummy flavour. Not a heavy sauce usually in sweet and sour recipes. Really enjoyed this recipe. I made 6 chops and doubled the sauce. I will definitely make this again. Thanks!