You’re going to love these Balsamic Boneless Pork Chops! This is the perfect pork chop recipe that will be your new secret weapon for dinner! These are no ordinary pork chops!
No matter if you like thick pork chops that are a little bit thinner, this recipe works great! I love using it for bone-in pork chops, but it’s really up to you. There is so much flavor from the ingredients that you’re going to be hooked.
If you love recipes like this, you may also enjoy this Slow Cooker-Spicy Pineapple Pork Butt Roast as well!
Table of Contents
Why you’ll love these Balsamic Glazed Pork Chops
- Perfect for midweek meals
- Excellent to make if you’re on a low-carb diet
- These skillet pork chops will be on the dinner table in no time flat!
Ingredients Needed
- Olive oil – You can also use coconut oil for a delicious flavor.
- Pork chops boneless – Boneless tends to work better with the thickness of the pork chops.
- Salt and pepper – To taste.
- Balsamic vinegar – This is the best way to add flavor quickly.
- Maple syrup – Make sure that you’re using real maple syrup!
How To Make Cast-Iron Skillet Pork Chops
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Step One: Heat olive oil in a large, heavy-duty skillet over medium-high heat.
- Step Two: Season pork chops on each side with salt and pepper to taste, and add to the preheated skillet. Brown pork chops on each side, approximately 3 minutes per side. Remove pork chops from pan and set aside on a rimmed dish.
- Step Three: Add balsamic vinegar and maple syrup to hot skillet and bring to a boil, stirring constantly. Reduce heat to medium and cook mixture until it’s reduced to about 1/3 of its original volume. When ready, the glaze will become thick and syrupy. (Do not overcook, or the mixture will become hard and sticky).
- Step Four: Return the pork chops to the skillet along with the juices that collected on the plate. Stir liquid to blend juices into the syrup and cook for another 1-2 minutes.
Storing Leftovers
Isn’t it great when easy dinners have leftovers? All you have to do is store them in an airtight container and keep them in the fridge. Eat within 2-3 days for the best results.
You can also freeze cooked pork as well. Just add to the freezer and eat within 3-4 months.
Substitutions or Variations To Recipe
Add fresh thyme and/or fresh rosemary – If you want to add fresh herbs, go for it. Simple ingredients can easily make big flavors!
Use honey – If you don’t want to use honey, you can make a honey balsamic sauce and turn these into honey balsamic pork chops.
FAQs
Just about anything! I love adding roasted asparagus and mashed potatoes to my plate!
Yes, you can! This delicious meal is great with pork, but you can also literally swap out and make chicken instead.
What to eat with Balsamic Pork Chops
Related Recipes
- Boneless Pork Chops with Creamy Chive Pan Sauce
- Apple Feta-Stuffed Pork Tenderloin
- See all our main dish recipes!
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Balsamic Boneless Pork Chops
Equipment
Ingredients
- 1 Tbsp (1 Tbsp) olive oil extra virgin
- 4 4- oz (226 ⅘ g) pork chops boneless
- Salt and black pepper to taste
- ½ c (127 ½ g) balsamic vinegar
- 2½ Tbsp (2 ½ Tbsp) maple syrup real
Instructions
- Heat olive oil in a large, heavy-duty skillet over medium-high heat.
- Season pork chops on each side with salt and pepper, to taste, and add to the preheated skillet. Brown pork chops on each side, approximately 3 minutes per side. Remove pork chops from pan and set aside on a rimmed dish.
- Add balsamic vinegar and maple syrup to hot skillet and bring to a boil, stirring constantly. Reduce heat to medium and cook mixture until it’s reduced to about 1/3 of its original volume. When ready, the glaze will become thick and syrupy. (Do not overcook or the mixture will become hard and sticky).
- Return the pork chops to the skillet along with the juices that collected on the plate. Stir liquid to blend juices into the syrup and cook for another 1-2 minutes.
Nutrition Information
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