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Pork Chops with Honey-Balsamic Glaze

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


  • 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


  • 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.
  • 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.
Nutrition 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.

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Average Rating:
  • TrishtheDish1
    Feb 19, 2021

    Very good! The balsamic glaze just makes it special and this will be made again.

  • Yolanda
    Jan 27, 2021

    Delicious ,hubby loved it

  • Donna
    Jun 4, 2020


  • Frank
    Apr 10, 2020

    Delicious, I used the sauce on NY Strip Steaks, was amazing. For anyone saying the sauce was too thin, it's a balsamic reduction. Simmer it on low for like 20 -30 minutes until it's been reduced by half, THEN add the butter.

  • Dana
    Feb 12, 2020

    No comment left

  • Sarah
    Jul 18, 2018

    It's ok. For thin sauce just make up some slurry- 1 tbs of cornstarch 3 tbs of water, mix and add to sauce. It made it less of a pork loin soup.

  • Marian
    Mar 28, 2018

    I haven't tried this yet, but I would not cook it medium - rare. I don't want to eat rare pork.

  • mimirita
    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
    Apr 28, 2017

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

  • xlsalbums
    Feb 19, 2017

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