Recipe by dicentra
This is from Rachael Ray’s 365: No Repeats. Yum! Be sure to reduce the sauce long enough or it won’t be thick enough. I used dry herbs and it worked just fine. The glaze would also be good on a spinach salad or baked potato. It sounds like a complicated recipe, but I promise, it’s easy! Serve with rice pilaf
Top Review by Peprich
This was quick and easy. We really liked the flavor of the glaze. I was in a hurry to put dinner on the table, so did not simmer the pork chops in the liquid as I planned. I'll try that next time since we like our pork "fork-tender." Thanks for a new pork chop recipe!
- 2 tablespoons butter
- 3 tablespoons olive oil
- 4 pork loin chops
- salt and pepper
- 1 small onion, chopped
- 1 tablespoon fresh thyme, chopped
- 1 sprig fresh rosemary, chopped
- 3 garlic cloves, chopped
- 1⁄4 cup balsamic vinegar
- 2 tablespoons honey
- 1 cup chicken stock
Directions See How It's Made
- Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side.
- Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Sauté for 4-5 minutes.
- Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by ½. Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.