Pan-Seared Pork Chops With Balsamic Brown Sugar Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes (includes 5-minute rest)

Quick Ingredients

• 4 bone-in pork chops, about 1 inch thick (about 24–28 oz / 680–800 g total)
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika (optional)
• 2 tbsp neutral high-heat oil (canola, avocado, or grapeseed)
• 1 tsp minced garlic
• 1/2 cup balsamic vinegar
• 1/2 cup low-sodium chicken broth
• 2 tbsp packed light brown sugar
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)

Do This

• 1. Pat pork chops dry; season with salt, pepper, and paprika.
• 2. Heat a cast-iron skillet over medium-high for 2 minutes; add oil and heat until shimmering.
• 3. Sear chops 3 minutes per side until deeply browned.
• 4. Lower heat to medium; cook 6–8 minutes more, flipping once, to 145°F (63°C) internal temp.
• 5. Move chops to a plate; rest 5 minutes.
• 6. In the same skillet, add garlic, balsamic, broth, brown sugar, Dijon, and rosemary; simmer 4–6 minutes until syrupy.
• 7. Off heat, whisk in butter; spoon sauce over chops and serve.

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Why You’ll Love This Recipe

• Big flavor with simple ingredients: the balsamic-brown sugar reduction tastes restaurant-y without being fussy.
• Approachable sweet-tangy balance: not candy-sweet, just a glossy glaze that plays well with pork.
• One skillet: sear the chops, then build the sauce right in the pan drippings.
• Reliable doneness: clear temperatures and timing help you avoid dry pork.

Grocery List

• Produce: garlic (1 clove), fresh rosemary (optional but recommended)
• Dairy: unsalted butter
• Pantry: bone-in pork chops (1 inch thick), kosher salt, black pepper, smoked paprika (optional), neutral high-heat oil, balsamic vinegar, light brown sugar, low-sodium chicken broth, Dijon mustard

Full Ingredients

Pork Chops

• 4 bone-in pork chops, about 1 inch thick (about 6–7 oz / 170–200 g each)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional, for deeper color and mild smokiness)
• 2 tbsp neutral high-heat oil (canola, avocado, or grapeseed)

Balsamic & Brown Sugar Reduction

• 1 tsp minced garlic (about 1 medium clove)
• 1/2 cup balsamic vinegar
• 1/2 cup low-sodium chicken broth
• 2 tbsp packed light brown sugar
• 1 tsp Dijon mustard
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)
• 1 tbsp unsalted butter

Optional for Serving

• Flaky salt (a pinch, to finish)
• Freshly cracked black pepper
• Roasted potatoes, mashed potatoes, or buttered egg noodles
• Simple green vegetable (green beans, broccolini, or a salad)

Step-by-Step Instructions

Step 1: Dry and season the pork chops

Pat the pork chops very dry on all sides with paper towels. (Dry meat browns faster and better.) Season both sides evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika (if using).

If your chops have a thick fat cap along one edge, don’t trim it off; that fat helps keep the meat juicy and adds flavor to the pan sauce.

Step 2: Preheat the skillet properly

Place a large cast-iron or heavy stainless-steel skillet over medium-high heat for 2 minutes. Add 2 tbsp oil and heat until the oil is shimmering (about 30–60 seconds).

You want the pan hot enough that the chops sizzle immediately on contact; that’s what builds the flavorful browned crust.

Step 3: Sear the first side

Lay the pork chops in the skillet, leaving a little space between them (work in batches if needed). Sear without moving them for 3 minutes, until a deep golden-brown crust forms.

If the chops are sticking when you try to flip, give them another 30 seconds. Once the crust develops, they release more easily.

Step 4: Sear the second side

Flip the chops and sear the second side for 3 minutes.

For extra flavor, you can briefly hold each chop on its side (using tongs) to render and brown the fatty edge for 30–45 seconds.

Step 5: Finish cooking to a safe, juicy temperature

Reduce heat to medium. Continue cooking until the thickest part of each chop reaches an internal temperature of 145°F (63°C), flipping once halfway through, about 6–8 minutes total (timing depends on thickness).

Transfer the chops to a plate and let them rest for 5 minutes. Resting keeps the juices in the meat and gives you time to make the sauce.

Step 6: Build and reduce the balsamic-brown sugar sauce

Carefully pour off all but about 1 tbsp of fat from the skillet (leave the browned bits; that’s flavor). Keep the skillet over medium heat and add 1 tsp minced garlic. Stir for 15 seconds, just until fragrant.

Add 1/2 cup balsamic vinegar, 1/2 cup chicken broth, 2 tbsp brown sugar, 1 tsp Dijon mustard, and rosemary. Stir, scraping up the browned bits from the bottom of the pan. Bring to a steady simmer and cook for 4–6 minutes, stirring occasionally, until the sauce reduces and turns glossy.

The sauce is ready when it lightly coats the back of a spoon and leaves a clear line when you drag a finger through it. (It will thicken a little more as it cools.)

Step 7: Finish with butter and serve

Turn off the heat. Whisk in 1 tbsp butter until melted and the sauce looks silky. Taste and adjust if needed (balsamic varies in sweetness; if yours is very sharp, add an extra 1 tsp brown sugar and stir to dissolve).

Spoon the reduction over the rested pork chops (and any juices on the plate). Finish with a pinch of flaky salt and cracked pepper if you like, and serve immediately.

Pro Tips

• Use a thermometer: pull the chops at 145°F (63°C) in the thickest part (not touching bone). This is the easiest way to keep pork juicy.
• Don’t rush the sear: a hot pan and dry surface create better browning, which also makes the sauce taste richer.
• Watch the sauce near the end: once it starts looking glossy, it can go from perfect to too thick quickly. Reduce at a steady simmer, not a hard boil.
• Control sweetness: if you prefer less sweet, start with 1 1/2 tbsp brown sugar and add more only if needed.
• Deglaze like you mean it: scrape the browned bits thoroughly when you add the liquids; that’s where a lot of the “steakhouse” flavor comes from.

Variations

• Apple-balsamic twist: replace 1/4 cup of the chicken broth with 1/4 cup apple cider for a fall-friendly sweetness that still feels balanced.
• Spicy-sweet: add 1/8 tsp crushed red pepper flakes to the sauce while it simmers.
• Herb swap: use 1 tsp chopped thyme instead of rosemary, or add 1/2 tsp dried thyme for a softer herb note.

Storage & Make-Ahead

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water or broth (about 1–2 tbsp) until the pork reaches 165°F (74°C). Avoid high heat, which can dry the chops and tighten the sauce.

Make-ahead option: you can prepare the sauce (without the butter) up to 3 days ahead. Refrigerate, then rewarm over low heat and whisk in the butter right before serving for the best glossy finish.

Nutrition (per serving)

Approximate, based on 1 pork chop plus sauce (values vary by chop size): 430 calories, 34 g protein, 20 g fat, 26 g carbohydrates, 22 g sugar, 780 mg sodium.