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Pan-Seared Pork Rib Chops

by Lynne Webb on September 9, 2015 (Updated August 17, 2021) // 5 Comments

Recipes » Main Dishes » Pork » Pan-Seared Pork Rib Chops

Pan-Seared Pork Rib Chops

by Lynne Webb on September 9, 2015 (Updated August 17, 2021) // 5 Comments

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.
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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

4.64 from 11 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 Time: 5 mins
Cook Time : 10 mins
Total Time : 15 mins
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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.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pork
 | 
Cuisine: American

Pan Seared Chicken Sandwich with Avocado Mayo PREVIOUS
Pan-Seared Chicken Sandwich with Avocado Mayo
Parmesan Pasta with Cabbage and Thyme
Parmesan Pasta with Cabbage and Thyme NEXT

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Comments

  1. Lizzie Lewis says

    January 21, 2023 at 3:39 pm

    Do you have a video on how to cook the seared pork ribs

    Reply
    • Lynne Webb says

      January 23, 2023 at 6:30 pm

      I’m sorry Lizzie, we don’t have a video for this recipe.

      Reply
  2. Ms Thái says

    December 12, 2021 at 3:26 pm

    5 stars
    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

    Reply
  3. Ben says

    December 17, 2020 at 7:43 pm

    What do you do with the garlic?

    Reply
    • Lynne Webb says

      December 18, 2020 at 4:25 pm

      Hi Ben,
      The garlic is lightly crushed, sautéed in oil to impart flavor, then removed before searing the chops (steps 2 through 4).

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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