Tender, juicy pork chops in an easy homemade pan sauce.
Course Main Course
Keyword pan fried pork chops, skillet pork chops
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Buy This Cook That
6boneless pork chops1-inch thick
3tablespoonsextra virgin olive oil
2/3cupred wine vinegar
First, sprinkle both sides of the pork chops with sea salt.
Next, heat a portion of the oil in a large skillet to medium high. When the oil starts to shimmer, cook the pork chops on one side, without touching them, for about 3 minutes until they are seared and golden brown.
Flip the pork chops, and cook on the other side for 2 minutes. Transfer the chops to a plate, cover with foil, and set aside. (They will finish cooking later.)
Reduce the heat to low. Add more oil to the skillet. Stir in the sliced garlic, stir, and cook for 2 minutes until golden.
Carefully stir in the red wine vinegar and honey. Whisk and stir until bubbly, gently increasing the heat until the liquid reduces by half, about 5 minutes.
Pour in the water, and stir in fresh thyme and black pepper. Bring to a low boil, cook and stir until the mixture has thickened, about 8 minutes.
Add the butter, stir and swirl in the pan until the sauce is smooth.
Return the pork chops (along with any drippings on the plate) to the skillet. Coat with the sauce and cook through for about 5 minutes. Finally, serve hot with sauce over the top.