Our simple recipe for pan-seared pork chops uses juicy, bone-in rib chops that are lightly-seasoned, browned in garlic-flavored oil, then glazed with a splash of balsamic vinegar for extra flavor. Serve with our Parmesan Pasta with Cabbage and Thyme and a tossed salad to complete a great meal.
Pan-Seared Pork Rib Chops
These juicy, bone-in pork rib chops are pan seared in garlic-flavored oil and glazed with a bit of balsamic vinegar for added flavor.
Ingredients
- 4 bone-in pork rib chops, about 1-inch thick
- Olive oil
- Salt and freshly ground black pepper
- 6 cloves garlic, peeled
- 1/4 cup balsamic vinegar
Instructions
- Drizzle both sides of the chops with a bit of olive oil, season with salt and pepper and set aside.
- Lightly smash the garlic cloves under the flat side of a large knife.
- Using a heavy skillet large enough to hold all the chops in a single layer, heat about 2 tablespoons of olive oil over medium heat. Add the garlic and cook, stirring frequently, until soft and golden – do not brown.
- Remove the garlic from the pan (reserve for another use) and raise the heat to medium-high. Add the pork and cook until nicely browned, about 1-1/2 minutes per side. Transfer to a plate and lower the heat to medium.
- Add the vinegar to the pan and return the chops immediately. Continue cooking until the pork is barely pink in the center, 2 to 4 minutes. Use tongs to turn the chops over several times to be sure they’re nicely glazed with the pan juices.
- Transfer the chops to individual serving plates and allow them to rest for 5 minutes before serving.
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Ms Thái says
This recipe is delicious
I am a bacon lover, so I sautéed the garlic in 1tbs of bacon grease before I pan seared the chops. I also love garlic, so I added it back in for approx 1 min along with the vinegar………nevertheless, I will be making these for years to come
Ben says
What do you do with the garlic?
Lynne Webb says
Hi Ben,
The garlic is lightly crushed, sautéed in oil to impart flavor, then removed before searing the chops (steps 2 through 4).