Balsamic Glazed Pork Chops with Garlic Butter Mushrooms
20min
35min
3
485
Chef's Note
For the most flavorful pork chops, choose thick-cut, bone-in chops and allow them to come to room temperature before cooking. The key to this dish is not overcooking the pork - use a meat thermometer to ensure they reach exactly 145°F for perfectly juicy chops. If you prefer a thicker glaze, you can add 1/2 teaspoon of cornstarch mixed with 1 teaspoon of water during the reduction process.
Tags
Ingredients
3 thick-cut (about 8 oz each) bone-in pork chops
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
2 tbsp olive oil
1/3 cup balsamic vinegar
2 tbsp honey
1 tbsp Dijon mustard
2 minced garlic cloves
1 sprig fresh rosemary
12 oz, sliced cremini mushrooms
3 tbsp unsalted butter
3 minced garlic cloves
1 tbsp fresh thyme leaves
2 tbsp, chopped fresh parsley
1 tsp lemon juice
Instructions
- 1
Remove pork chops from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
In a small bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, and 1/2 tsp garlic powder. Pat pork chops dry with paper towels and season both sides with the spice mixture.
- 3
In a separate bowl, whisk together 1/3 cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, and 2 minced garlic cloves to make the glaze.
- 4
Heat a large cast-iron skillet over medium-high heat. Add 2 tbsp olive oil. When oil is shimmering, add pork chops and sear for 4-5 minutes on each side until golden brown.
- 5
Reduce heat to medium-low and add the balsamic glaze mixture and rosemary sprig to the skillet. Simmer for 5-7 minutes, occasionally spooning the glaze over the chops, until the internal temperature reaches 145°F (63°C) and the glaze has reduced and thickened.
- 6
Transfer pork chops to a plate and tent with foil to rest for 5 minutes. Leave the remaining glaze in the pan.
- 7
While the pork chops rest, prepare the mushrooms. In the same skillet with the remaining glaze, melt 3 tbsp butter over medium heat.
- 8
Add 12 oz sliced mushrooms to the skillet and cook undisturbed for 2-3 minutes until they begin to brown. Stir and continue cooking for another 3-4 minutes.
- 9
Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves to the mushrooms. Cook for 1-2 minutes until fragrant.
- 10
Stir in 1 tsp lemon juice and season with salt and pepper to taste. Cook for another minute.
- 11
Plate the pork chops, spoon the garlic butter mushrooms alongside, and drizzle any remaining glaze over the top.
- 12
Garnish with 2 tbsp chopped fresh parsley before serving.
Nutrition Information (per serving)
485
38g
15g
32g
Reviews (0)
No reviews yet
Be the first to review this recipe!