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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I just wanted to let you know I have enjoy a few of your recipes and I think you have a great sense of taste. Thank You! Keep up the good work.
These were delicious and so easy to make.
Can you use fresh herbs instead of dried? I know the ratio will be different, I have alot of herbs growing and need to harvest them. Thank you!
Yes, absolutely! The ratio for dry to fresh herbs is typically 1:3.
Thank you, going to try tonight!! 🙂
Oh my word, these were delicious. It was one of those nights where I was trying to get out of “real” cooking and was blown away by gourmet dinner in 20 mins! Thanks for the recipe.
I made these last night and they were SO FREAKING GOOD!! This sweet and sour sauce is to die for, and will now be put on every single meat I can think of. I made it with rice and the roasted parmesan asparagus and used the glaze as a gravy for the rice.
Entire meal was out of this world.
What side dishes would you suggest with out taking away from the flavor of the pork chops?
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Oh my, it looks divine! Simple and quick, who needs more! Well, I don’t know how the original pics looked like, but these are amazing for sure! I’ll definitely try it out for a quick dinner! – Love, Anna
I love your website and recommend it to people ALL the time. It’s become my saving grace.
I do have a question though. How do you get that wonderful brown glazed color you show in your photos? I’ve made this recipe before but this pork chops did not look like this. They are more of a tan color. Same thing for some of the Asian inspired dishes like the baked honey garlic chicken. Any help you can offer would be appreciated.
Bari, it may be the lighting of the photos? I don’t have any secrets really – I make these recipes as stated, with a garnish of course. 🙂
Made this tonight for dinner and it was a hit! My husband even called it “crack sauce” and wanted to lick the pan! Thank you, I will definitely be making this again!
Just made this for dinner tonight (01,28,16) on a whim. Was fantastic, I didn’t even bake it I just cooked it on the stove on low heat and slowly added the sauce. I also added a little red wine to help the sweetness. Will definitely be making again in the near future.
Loved it! I regularly make crumbed pork chops but this is a great variation.
I tried these and love them! A regular to my menu rotation for sure! Featured it here > http://www.eversobritty.com/happy-weekend-5-things-i-love-3/
Would you recommend brining? If time permits?
Brining is not needed.
Hi Chungah… Thank you for the recipe which I’m making for tonite … I have all ingredients but not plain Basalmic vinegar… is it possible to substitute a Glaze with Balsamic Vinegar of Modena???
It should be fine but without trying it myself, I cannot really say with certainty. Please use your best judgment.
Please accept my deepest thanks. Each time I’ve tried one of your recipes, it’s always been a great success.
I follow you regularly and I am very happy when I receive one of oyour emails.
Have a great day.
Anything easy and quick, I am all over! I am going to be trying this recipe soon!!
Hi! I am new to cooking and I love your recipes! I have made a couple “easier” stuff (mostly one-pot recipes haha) and I think I’m going to step it up with this one! Although I want to try this with pasta.. can this be done? Pork chops/pasta combo? If so, what do you recommend?
You can certainly try a pasta combo but I cannot say with certainty if the flavors would mesh very well. It’s just really hard for me to say without further recipe testing. Please use your best judgment.
I cant wait to try these~ the photo is outstanding thank you for sharing with us
Do you pour the sauce on the pork chops or add sauce to pork cops in pan?
You can do either or – it’s up to you! Although it may be easier to pour the sauce on the pork chops after plating.
This is whats for dinner for tonight!!!!! Roasted veg to top it off. Thanks for all the good and easy recipes