Quick and easy, glazed honey balsamic pork chops are super tender, juicy, and succulent seared in fresh thyme and coated with a delicious honey balsamic sauce. This flavourful comforting dinner can be made in under 30 minutes, including prep. It's the best family favourite weeknight meal.
If you like our honey glazed roast pork, then these pork chops are a delicious and faster alternative to satisfy your cravings. There are so many vegetable sides that you can serve this with. Some of my favourites are roasted garlic parmesan baby potatoes, creamy mashed potatoes or garlic mashed cauliflower and sautéed garlic mushrooms.
- vegetable oil
- pork chops - 5-6 pork chops, about 1.5 lbs. total.
- salt and pepper
- all purpose flour - for dredging the pork chops to create a tasty golden crust on the outside and helps keep the pork chops moist.
- thyme - adding a few sprigs of thyme when searing the pork provides a subtle fragrance and flavour, which balances very well with the savoury pork chops.
- honey balsamic glaze - made with balsamic vinegar, honey, soy sauce, flour (to thicken the sauce) and sautéed garlic.
- cilantro - to garnish on top (optional).
How to Make the Best Glazed Honey Balsamic Pork Chops
- Season and dredge the pork chops: Generously season both sides of each pork chop with salt and pepper. Place flour into a shallow bowl and dip the pork chops in to fully and evenly coat on both sides. Set aside on a place.
- Sear the pork chops: Heat oil in a large shallow saucepan over medium high for 2 minutes until the hot oil sizzles and shimmers. Add the pork chops and sprigs of thyme. Sear the pork chops for about 5 minutes per side until golden brown and fully cooked through, when the internal temperature on a meat thermometer reaches 145 F. Remove the pork chops and thyme from the pan, and set aside on a plate.
- Make the honey balsamic glaze: In a small bowl, whisk together balsamic vinegar, honey, soy sauce and flour (you can use leftover flour from the shallow bowl that was used to coat the pork chops initially). In the same saucepan used for the pork chops, turn the heat down to low and sauté garlic until fragrant, about 1 minute. Stir in the sauce and bring to a simmer until smooth and thickened to a desired consistency, about 2-3 minutes. Stir continuously to prevent the sauce from going lumpy.
- Toss pork chops in the glaze: Return the pork chops to the pan and toss well to coat. Cook the pork chops with the sauce for another minute, then remove from heat and garnish with cilantro.
- Use a digital thermometer. A digital meat thermometer is very useful when cooking pork or any kind of meat. It ensures that you never end up with undercooked or overcooked meat. Simply insert the thermometer halfway inside the meat to get a quick measurement. Once it reads 145F, remove the pork chops from the pan.
- How to store. Store pork chops along with any leftover glaze in an airtight container for up to 3 days in the refrigerator. To reheat, place in a saucepan and heat on the stove over medium-heat until heated through.
More Quick and Easy Dinner Recipes
- Creamy Lemon Chicken Piccata
- Cheesy Tortellini and Sausage Bake
- Stovetop Mac and Cheese with White Cheddar
- Baked Maple Salmon
- Sheet Pan Curry Chicken and Vegetables
- Creamy Tortellini Soup with Sausage
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.