Recipe by *Parsley*
This is a tasty and simple skillet recipe for pork chops. I usually use really thick boneless chops (about 1 1/4" thick), but any thickess can be used; just adjust cooking time.
Top Review by lvt96
Really great flavor! I think I overcooked my chops a bit, 10 min was too long for butterfly chops. I didn't have pineapple juice so I used orange, and added some more cornstarch to thicken. I also added just a little Dijon mustard to the sauce. Really fantastic combination of flavors, thank you!
- 4 -6 boneless center cut pork chops (about 1-inch thick)
- 1⁄8-1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil
- 1⁄2 cup balsamic vinegar
- 3⁄4 cup pineapple juice (1 6 oz can)
- 1 1⁄2 tablespoons honey
- 2 teaspoons cornstarch
- 3⁄4 teaspoon dried thyme
Directions See How It's Made
- Season both sides of the pork chops with the salt and pepper.
- In a small bowl, whisk together balsamic vinegar, juice, honey, cornstarch and thyme until smooth; set aside.
- Heat olive oil in a large skillet over medium-high heat; add seasomed chops. Brown chops for 2 minutes on each side.
- Reduce heat to medium-low. Add vinegar mixture to skillet.
- Cover and simmer chops for 10-15 minutes (more or less time, depending on the thickness of your chops).
- Serve with sauce poured over top.