Skillet Pork Chops with a Sweet & Sour Glaze

With this Skillet Pork Chops with a Sweet & Sour Glaze the Total Time will change if you use a thin or thicker pork chop and if they are bone-in or boneless; that’s why we always use the internal temperature method and with chops they are done at 145F. Be safe and if you don’t have a meat thermometer, buy one. Serves 4-6

Sweet and Sour Glaze Ingredients:

1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste 

Directions:

Combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. 

Pork Chop Ingredients:

4-6 1” pork chops bone-in or boneless 
1/3 cup flour 
Salt and pepper, to taste 
2 tablespoons unsalted butter + more if needed 

Directions: 

Pour the flour in a shallow bowl, add salt and pepper, to taste. Heat your skillet on medium heat and melt the butter. Dredge the chops in the flour and brown the chops on both sides until the internal temperature reaches 145F, 8-10 minutes. Reduce heat to med/low. Pour on glaze and coat chops on both sides. Leave on heat to warm glaze, about 5 minutes. Serve immediately. Yum Yum! 

Serving Suggestions: Oooey Gooey 3 Cheese Cast-Iron Mac & Cheese  and  Roasted Delicata Squash with Parmesan Cheese and Herbed Honey