Pork Chops with Honey-Balsamic Glaze Recipe
Pork Chops with Honey-Balsamic Glaze Recipe photo by Taste of Home
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Pork Chops with Honey-Balsamic Glaze Recipe

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My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" —Nicole Clayton, Prescott, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 bone-in pork loin chops (1 inch thick and 10 ounces each)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • GLAZE:
  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 3 green onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter, cubed

Nutritional Facts

1 pork chop with 3 tablespoons sauce: 715 calories, 41g fat (17g saturated fat), 169mg cholesterol, 557mg sodium, 41g carbohydrate (40g sugars, 1g fiber), 46g protein.


  1. Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm.
  2. In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops. Yield: 4 servings.
Originally published as Pork Chops with Honey-Balsamic Glaze in Taste of Home February/March 2013

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork Chops with Honey-Balsamic Glaze

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mimirita User ID: 6302531 266090
Reviewed May. 18, 2017

"This sauce was delicious but never thickened after being reduced. I didn't stir in the 1/4 c butter at the end. It would just make it thinner.

So I melted 1Tb butter and whisk in 1Tb flour, then slowly stirred in the thin glaze. Also had to add a bit of chicken broth when it got a bit too thick. Then it was perfect.. I will make the sauce again but with the butter flour thickener."

sam51180 User ID: 3555423 265260
Reviewed Apr. 28, 2017

"My sauce turned into a sticky mess. Maybe I used too much honey."

xlsalbums User ID: 5254917 261562
Reviewed Feb. 19, 2017

"The sauce is what makes the dish!! Gotta have the sauce! I'll make it again because we all loved it."

cookie20 User ID: 3125668 261227
Reviewed Feb. 13, 2017

"I've been making this for years with lamb chops. Balsamic and rosemary pair beautifully with lamb. I use shallots instead of scallions and sometimes substitute balsamic cream for the vinegar. It makes a thicker sauce. Also a little thyme is great. Thanks for sharing the idea with pork."

[email protected] User ID: 6993142 261023
Reviewed Feb. 8, 2017

"Wonderful flavors and not too long or complicated on the preparation. My oldest son loves these and pork chops are not even his favorite meat. Don't leave anything out--I didn't change a thing."

michelle User ID: 1658929 259154
Reviewed Jan. 3, 2017

"I'm not crazy about pork chops, but these I could eat everyday!!!! This is an awesome recipe and would recommend it to everyone!!!!"

cbenne12 User ID: 7424916 256272
Reviewed Nov. 1, 2016

"Fantastic! I made these for a friend on girl's night and she immediately asked for the recipe. Don't change a thing about this!"

Not_Spacy User ID: 6034953 253432
Reviewed Aug. 30, 2016

"These were the best pork chops I've ever had. My husband grilled them instead of the pan saut?. We found it took a bit more heat and a bit more time to get the sauce to thicken, but it was well worth the effort. These are totally guest-worthy but easy enough for every day. We like pork slightly pink but even though we cooked them a bit past that, they were still deliciously moist."

4tuna User ID: 8675553 249717
Reviewed Jun. 23, 2016

"I googled balsamic vinegar and porkchops and found this recipe. I knew the vinegar helped tenderize the meat. I wasn't disappointed! I loved this! The only way I'd tweak it is adding the salt that it calls for in the sauce because I withheld it and ended up thinking it needs it, and maybe adding more red pepper flakes and black pepper to the meat or even in the sauce. I used dried onion flakes because I didn't have any green onions and had no problem with that. Really, really good. I used center cut chops, an inch thick (?), and fried them about 5-6 min per side and they were done nicely. Didn't check temp, just went by color."

mauimama96753 User ID: 8357472 225747
Reviewed May. 2, 2015

"OMG! I was looking for a recipe to go with some homemade balsamic glazed beets and thought balsamic glazed pork chops would go great with them. I looked at several recipes and decided on this one. The beets came out husband loved them but what I thought was really funny was he looked at me and said these pork chops are restaurant quality. I just laughed because of your husband saying the same thing. He said that if he knew what these tasted like and they were on the menu he would order them. Great recipe and thanks for sharing!"

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