There is beauty in simplicity, and it doesn’t get more beautiful or any simpler than these Balsamic Glazed Pork Chops. Perfectly grilled and coated with a sticky sweet balsamic glaze and finished with dried cranberries, these pork chops will turn your weeknight dinner into a five-star occasion.
Picking the Perfect Boneless Pork Chop
Pork chops are a wonderful comfort food and can be prepared innumerable ways. Choosing the right pork chops for this Balsamic Glazed Pork Chop is really very simple. First, you want to choose a pork loin chop. This is a cut that is taken from the center of the loin. That is different from the tenderloin which is very small. Pork loins are quite large and the chops cut from them are very steak like. You want to choose a thick cut chop as well.
How This is Too Thick?
There is such a thing as too thick. You really want to get a chop that is just over 1” to about 1.5” inches thick. If you get bigger than this it is hard to cook it without drying it out. When it is finished you want the pork to reach about 160°. This will give you slightly pink inside, and is technically medium/well.
Getting a Good Sear Holds in All the Flavor and Juices!
When frying a large pork chop, getting the pan temperature right will be the difference between success and failure. Heat your pan on a medium/high heat. Test the heat by holding your hand about 4 inches over the pan. If you can hold it for more than 5 seconds, it is still too cool. Once the pan is good and hot, turn the temperature down to medium. Then lay the chops in the pan.
Keep your Eye on These Pork Chops!
Watch the chops as they cook. They will begin to change color from a pink to white from the bottom up as they cook. When the white reaches the middle it is time to turn. Cook them the same way on the other side.
Making the Glaze!
Finishing these Balsamic Glazed Pork Chops is so simple, but the effect is so beautiful. When the pork chops are almost completely done, drop the butter into the center of the pan and let it melt down. Then add the balsamic and dried cranberries. Let it come to a simmer. Turn the heat down a bit if you need to. Turn the chops over in the glaze to get a nice coating, and voila Balsamic Glazed Boneless Pork Chops.
For another Delicious by Design meal, try these amazing Pork Souvlaki Skewers.
“It is a solemn thought: Dead, The noblest man’s meat is inferior to pork.”
Easy Peasy Pork Chops with Butter Balsamic Pan Glaze
- 4 1.25-1.5" Top Loin Pork Chops Boneless
- 1 Tbsp Butter
- 3 Tbsp Balsamic Vinegar
- 1/4 C. Dried Cranberries
- 1 Tsp Granulated Garlic
- 1 Tsp Dry Parsley
- Salt and Pepper
- Heat frying pan on medium/high heat.
- Season one side of your chops with approximately half your dry seasoning. Place them face down on hot pan. Season the other side.
- Cook on on side for approx. 6-8 min depending on thickness. You will know the chop is ready to turn because it will not stick to the grill pan.
- Turn the chops, and allow to cook for 6-8 minutes.
- Once the chops are close to done, add butter to the center of the pan, and then add balsamic, and dried cranberries. As the liquids heat up, the sugars will caramelize.
- Turn chops over in sauce and make sure that each chop gets a good coating of glaze.