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.
- 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
- 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.