Balsamic Pork Loin Chops

Pork chops are one of easiest cuts of meats to prepare and one of the tastiest. It was one of my favorite foods when I was growing up. I remember how my mom used to fix them in her big, cast-iron frying pan and when they were cooked sufficiently, she would make a milk gravy that was out of this world.

These days, pork is know as the “other white meat” and is almost as popular as beef. We don’t eat a lot of pork but when we do, I relish it.

Just recently, I’ve been sharing recipes with a Facebook friend, Daryl Bergman, of Mesa, Ariz. Daryl is originally from Grand Forks and says he still likes to keep up on what is going on in his hometown via the Herald’s website (

In our latest correspondence, Darryl sent me a recipe for pork chops that are prepared on the stove top and are topped with a sauce that includes balsamic vinegar, honey and soy sauce. It’s a recipe that really has caught my attention and one that will soon find its way to our dining room table.

Balsamic Pork Loin Chops
4 boneless pork loin chops, cut ¾-inch thick (about 4 ounces each) trimmed
¼ teaspoon coarsely ground pepper
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
½ teaspoon cornstarch
1 garlic clove minced
2 green onions sliced for garnish
Sprinkle 1 side of each pork chop with black pepper.
Heat nonstick 12-inch skillet over medium high heat until hot and add pork chops pepper side down. Cook about 4 minutes or until browned Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer, until they just lose the pink color throughout. Transfer pork chops to platter and cover with foil to keep warm.
Meanwhile, in a mixing bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.
Add garlic to skillet. Cook 30 seconds, stirring stir honey mixture into skillet (mixture will boil). Cook 1 minute, stirring until thick. Spoon sauce over pork chops and sprinkle with green onions for garnish..

6 thoughts on “Balsamic Pork Loin Chops

  1. Chef Jeff,
    I tried the balsamic boneless pork loin chops tonight. They were marvelous and super easy! The glaze/sauce was a nice touch and it went together so nicely. My husband raises honey bees, so we always have a supply of honey on hand.
    Thanks for sharing this fast and easy and delicious recipe.
    Reedsville, PA (near Penn State)

  2. I bought a bunch of pork loin chops that were on sale at Costco. I needed some new recipes on what to do with them. This was SO EASY and SO DELICIOUS! This recipe has so few ingredients that I memorized it after I made it the first time. Instead of honey though, I used agave nectar. Fabulous recipe!

  3. Made these and they were wonderful! The flavor complimented each other…it was perfect the sauce would be good on just about anything. We plan to use it for fish the next time around.

  4. I usually grill or roast my pork chops. Is the said amount of time (4 min. one side 6-8 min. the other) safe for pork? I would figure this to be too short. Just asking…

    • To be safe, check meat’s internal temperature with a meat thermometer. It should be from 145 to 160 degrees Fahrenheit and then rested for three minutes.

  5. OMG! I’ve been over cooking pork loin chops for years.
    I told my family it5 was pork chop night and got a less than
    Enthusiastic response but then they tasted these and they
    Can’t stop complementing me. thankyou chef jeff
    I will be back for more great recipes!

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