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.
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This was so delicious, I have found that I cannot go wrong with your recipes.!!!!
Excellent pork chops!!!! ..really.scored with making them. My friends and family enjoyed every bite. Thank you for recipe.
What are your thoughts about adding a tiny bit of corn starch to the glaze for a thickener? My boyfriend loves this recipe but the glaze is always to thin.
Sounds like a great idea, Tammy!
i recommend soaking the pork chops in a brine solution for at least an hour , the pork chop does not come out salty but remains juicy brine works by breaking down some of the muscle tissue and help the meat draw in moisture
Easy, tasty dish!
We think so too 🙂
Quick, easy, delicious.
Hi Chungah!
Well we’re going to my camp to bar-be-q, this weekend and I’m gonna try this recipe. By the looks of it. I’m gonna love it.
I’ll let you know how it turns out and I’ll take a picture of it..
Thanks
Gemma
This recipe was very easy even though I had to enprovise some of the ingredients. I was able to put to this recipe on table in 30 minutes. My family enjoyed it.
We have been trying a number of your recipes this summer. The pork Marsala was fantastic. However, we made this recipe last night, and I thought it was a total waste of four beautiful thick bone-in pork chops. Sauce was not particularly sweet and/or sour. We used the oven. Maybe on the grill would be better, but we are not going to try this one again.
Do you add glaze before you put in in the oven or after?
Regarding the EASY PORK CHOPS WITH SWEET AND SOUR GLAZE:
I live overseas and only have access to a cooktop, microwave and a slow cooker. I love pork chops. I think this could work in the slow cooker, but I don’t know how to get the right cook time.
Can you suggest a suitable cook time for the slow cooker? I would greatly appreciate it.
What side veggie dishes have you used that would be particularly yummy to pair with this dish?
Can center thick cut pork loin chops work as well? I can’t remember the last time I bought bone-in pork chops.
Yes, of course, but please be mindful of cooking times.
Thank you! I just have toddlers and giving them food that could have tiny bones fragments I could’ve missed in it still makes me a little nervous right now.
Absolutely! Let me know how it turns out!
I made this tonight. It was great! I did have a hard time getting the sauce to thicken until I let it cool. I also doubled up on the sauce as my husband likes a lot. I brushed it on my pork chops when they were nearly done and let them cook for 5 more minutes. I served them with a salad and whole wheat rolls. I will definitely make this again.
I am a senior and have enjoyed cooking for many years. Something that has always eluded me is the perfect pork chop recipe. By that I mean one that is (a) tender (b) juicy and (c) tastes great. This one is definitely all three! It’s very important that your chops are the right thickness and I made sure that mine had a nice marbling of fat. This will be my go-to pork chop recipe from now on and thank you for posting it. (when my wife and I finished our supper she asked if she could lick her plate!)
I accidentally got boneless porkchops. Will this recipe still work with those?
Yes, absolutely.
These chops turned out absolutely delicious!! I did not have balsamic vinegar, but did use red wine vinegar. I saw another comment that asked if red wine vinegar was okay, but didn’t see it til after they were done. None the less, they turned out good. I also added brown sugar and placed the chops on sliced red onion before putting them in the oven. Will definitely make these again!!
Great recipe. My husband loved it. He said if he had ordered that meal in a high dollar restaurant he would be raving about it to his friends.
Oh my goodness, everyone loved them!! Which in my house is saying a lot, followed the directions to and spooned the sauce over the chops. I panicked and returned to this thread because the sauce hadn’t thickened up yet, but it did!
I didn’t like it with the sauce poured over chops so when I tried it the next time after I browned in the skillet I placed the chops in foil and poured the sauce all over and and baked in the foil and the flavor was thru out the chops.