It must be something in the autumn air, but lately, we’ve been pretty obsessed with two things in particular: honey – especially as a glaze! – and pork! We’ve brought them together before – if you haven’t tried our Slow Cooker Honey Pork Roast yet, you’re missing out! – but we thought it was time to try it on regular pork chops. The result? Honey Balsamic Glazed Pork Chops that are anything but regular. That’s because they’re not only marinated in honey and balsamic vinegar, but in a marinade that includes both those superstar ingredients and apricot jam, Dijon mustard, garlic, and Sriracha sauce. Seriously, friends, these pork chops are so good. Watch us make them for you, then read on for the recipe so you can make them TONIGHT!
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Honey Balsamic Glazed Pork Chops
Prep Time: 5 minutes
Total Time: 45 minutes
- ¼ cup balsamic vinegar
- ¼ cup honey
- ¼ cup apricot jam
- 2 tablespoons Dijon mustard
- 1 tablespoon Sriracha hot sauce
- 5 cloves garlic, minced
- 2 pounds pork chops
- 1 to 2 tablespoons olive oil
- 4 to 6 sprigs rosemary
- In a medium bowl, combine the balsamic vinegar, honey, apricot jam, Dijon mustard, Sriracha sauce and garlic. Mix well.
- Place the pork chops in a gallon-sized resealable plastic bag. Pour the marinade into the bag over the pork chops. Seal the bag and toss to evenly coat. Marinate for at least 30 minutes, or up to overnight.
- Heat a large sauté pan over medium-high heat. Add the olive oil. Gently shake any excess marinade off of the pork chops, reserving the excess marinade for later. Add the shaken pork chops to the sauté pan, cover with 3 to 4 rosemary sprigs and cook for about 4 to 5 minutes, until golden brown.
- Flip the pork chops, add the reserved marinade and the remaining rosemary sprigs. Bring the added reserved marinade to a boil. Cook another 3 to 5 minutes, until the pork chops are done and the sauce has thickened.
Doesn’t that look delicious?! And when all’s said and done, it’s not that difficult, either! We love a good marinade, and this one is easy to do and perfect for fall— or any time of year, really.
What do you think of these Honey Balsamic Glazed Pork Chops? Is there any way you’d want to change up this recipe? How often do you make pork? If you give this one a try, definitely be sure to let us know how it goes!
Recipe adapted from Closet Cooking