Balsamic Glazed Pork Chops


It’s another cold day in Colorado, and I miss standing out on the deck grilling. I still grill in the winter, just not as much. One thing I like cooked in a skillet just as much as on a grill is pork chops, or cutlets. I usually call them chops if they have a bone, and cutlets if they are boneless. I am going to use boneless today, and I am cooking them inside in a skillet. Sigh. I will grill another day. I will pair these with some nice roasted red potatoes and a salad with apples and cheddar cheese. I will probably whip up a salad dressing with stone ground mustard.

Balsamic Glazed Pork Cutlets


  • 4 (6 ounce) boneless pork chops
  • Salt and pepper
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • 6 Tbsp balsamic vinegar
  • 2 Tbsp packed brown sugar
  • 2 Tbsp unsalted butter
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp Dijon mustard


  1. Pat pork dry with paper towels and season with salt and pepper.
  2. Heat oil in 12 inch nonstick skillet over medium-high heat until shimmering.
  3. Cook 4 cutlets until golden brown on both sides and cooked through, about 4 minutes per side.
  4. Transfer to platter and tent loosely with aluminum foil.
  5. Reduce heat to medium, add garlic to now-empty skillet, and cook until fragrant, about 30 seconds.
  6. Add vinegar and sugar and cook until slightly thickened, about 3 minutes.
  7. Off heat, whisk in butter, parsley, and mustard.
  8. Season with salt and pepper to taste.
  9. Pour sauce over cutlets and serve.

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