- 4 (8-ounce) bone-in pork chops, 3⁄4 to 1 to 1 inch thick, patted dry
- Kosher salt and freshly ground black pepper, to tastepepper, to taste
- 2 tablespoons unsalted butter
- 1⁄4 cup balsamic vinegar
- 3 tablespoons honey
- 2 cloves garlic, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- Pinch crushed red pepper flakes, optional
The secret to cooking juicy, tender pork chops is to give them a good sear in melted butter and then finish them off in the oven. If you don’t have an ovenproof skillet handy, transfer the pork chops to a baking dish to roast. Don’t be surprised if you’re tempted to ditch the pork chops and guzzle down the glaze instead—it’s that good.
Preheat the oven to 400°F.
Season the pork chops with salt and pepper to taste.
Melt the butter in a large ovenproof skillet over medium-high heat. Sear one side of the pork chops until golden brown, 2 to 3 minutes. Flip the chops, and transfer to the oven.
Roast the chops until completely cooked through, 8 to 10 minutes (see Note).
Meanwhile, make the sweet and sour glaze: In a small saucepan over medium heat, whisk together the vinegar, honey, garlic, oregano, basil, thyme, and red pepper flakes, if desired. Season with salt and pepper to taste. Bring the sauce to a boil; reduce the heat to medium-low, and simmer until slightly thickened, about 5 minutes.
Serve the pork chops immediately, drizzled with the sweet and sour glaze.
Note: Cooking time will vary depending on the size and thickness of the pork chops. They’re done when a meat thermometer inserted horizontally into the center of a chop reads 140°F.