Pork Chops with Honey Balsamic Vinegar and Orange Pan Sauce
by Maurita, Good Stuff Recipes
Makes 4 chops
4 boneless pork chops, 1-inch thick or a bit less
Salt and pepper
1 Tablespoon oil
Several sprigs fresh thyme or 1 teaspoon dried thyme
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
Juice of one orange
1 Tablespoon unsalted butter (optional)
Trim the pork chops and cut through the fat and silver skin to keep the meat from curling. Make 2 cuts about 2 inches apart on the sides of each chop. Pat the chops dry, and season them with salt and pepper. Mix honey balsamic vinegar and orange juice in a small bowl.
Heat oil in a large skillet until medium-high heat, until just barely smoking. Add the pork chops and cook until well browned, 4-5 minutes. Turn the chops, scatter thyme sprigs or dried thyme around them and add the balsamic vinegar/juice to the pan. Turn the heat to medium-low and cook until the internal temperature of the pork registers 140°F, 5 to 8 minutes. Remove the chops to a plate and tent with foil, leaving the juices in the pan. Remove any thyme sprigs and discard.
Return the skillet to medium heat, and reduce the juices until they are syrupy. If you wish to use the butter, swirl it into the reduced sauce and whisk to combine. Pour the glaze over the chops, and serve.