Juicy, pan-seared pork chops meet their match in this rich and flavorful glaze made with our Red Apple Balsamic and a touch of rosemary. This recipe strikes the perfect balance of sweet, savory, and herbaceous; it’s both easy enough for a weeknight and elegant enough for guests. Serve it with roasted vegetables or a crisp apple salad for a truly memorable fall dinner.
Ingredients:
For the Red Apple Balsamic Glaze:
- ½ cup Olive Amelia Red Apple Balsamic Vinegar
- ⅓ cup packed brown sugar
- ⅓ cup apple cider or apple juice
- 2 Tbsp Dijon mustard
- 1 Tbsp soy sauce
- Pinch of cayenne pepper (optional, for a bit of heat)
For the Pork Chops:
- 4 boneless, center-cut pork loin chops (½ to ¾ inch thick)
- 1 Tbsp Olive Amelia Rosemary Olive Oil
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions:
- In a medium bowl, whisk together all glaze ingredients until smooth. Set aside.
- Pat pork chops dry with paper towels and season both sides with salt and pepper.
- In a large skillet over medium-high heat, warm the Rosemary Olive Oil. Add the pork chops and sear until deeply golden brown on one side, about 4–6 minutes. Flip and cook for 1 additional minute, then transfer the chops to a plate. Carefully pour off any excess oil from the skillet.
- Return pork chops to the skillet, browned side up. Pour the prepared balsamic glaze over the top. Reduce the heat to medium and cook for 5–8 minutes, or until the internal temperature reaches 140°F.
- Transfer the chops to a clean plate and tent with foil. Let it rest for 5 minutes.
- While the chops rest, return the skillet to medium heat. Simmer the glaze, whisking constantly, until it thickens and turns a rich caramel color, 2–6 minutes. Add any juices that collected from the resting pork chops back into the skillet.
- Return the pork chops to the pan and turn to coat both sides with the glaze.
Serving Tip: Pair with roasted root vegetables, garlic mashed potatoes, or a crisp garden salad for a balanced fall meal.