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A sizzling pork chop cooking in a pan with balsamic and rosemary, surrounded by fresh herbs and ingredients
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Balsamic Rosemary Pork Chops

Four pork chops with balsamic rosemary flavorings.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating and resting 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 pork chops 1 inch thick, about 8 oz each, bone-in unless boneless is specified
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Method
 

  1. Mix the oil, balsamic vinegar, rosemary, garlic, salt and pepper. Reserve 1 tablespoon in a clean bowl for serving before adding the meat.
  2. Coat the chops with the remaining mixture and refrigerate for 30 minutes.
  3. Heat a large skillet over medium-high heat. Lift the chops from the marinade; discard the used marinade.
  4. Cook the chops for about 4-6 minutes per side, lowering the heat if the garlic darkens, until the thickest part reaches 145°F.
  5. Before removing the chops from heat, check the thickest part away from bone reaches 145°F with an instant-read thermometer; continue cooking gently if needed. Cooking times are estimates.
  6. Rest for at least 3 minutes. Spoon the clean reserved mixture over the chops and serve.

Notes

Equipment: 12-inch skillet, instant-read thermometer.
Serving size: one 4th of the recipe.
For chops thinner than 1 inch, begin checking several minutes earlier. Refrigerate leftovers promptly and reheat to 165°F.