Pan-Seared Pork Rib Chops

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

Pan-Seared Pork Rib Chops

4.6 from 10 votes
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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.
Yield: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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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.
Author: Lynne Webb
Course: Pork
Cuisine: American
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