Soft, savory pork chops with a fantastic honey balsamic sauce over it.

Last night’s dinner was a combination of old and new recipes. After having all sorts of homemade pasta, potatoes were a nice change.

Honey balsamic pork chops

We also potted some fresh basil, thyme, marjoram, rosemary, and sage and are excited about using them in our nightly cooking.

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I was in the mood for crisp fried potatoes with the enhanced flavor of the fresh herbs we had just potted.

Looking through my cookbooks, I found numerous versions of the recipe below and decided to take an old, already done, blend it with new ones, and see what happens. 

It’s a great little dish with leftovers that can be warmed up and enjoyed for lunch.

The pork recipe combines two recipes from old Italian cookbooks, modified to suit our taste buds.

In this Article

What is Balsamic Vinegar?

Balsamic vinegar is sweet, dark, concentrated, and richly flavored. Used to enhance salad dressing, sauces, and marinades and with desserts.

Traditional balsamic vinegar is made only with one ingredient: sweet juice of pressed grapes, boiled to a concentrate, fermented, and highly acidic.

The most expensive balsamic vinegar is barrel-aged from 12 to 25 years or longer,  thus the high cost. Do not be fooled by impostors.

The authentic traditional balsamic vinegar is always labeled Aceto Balsamico Tradizionale and has a D.O.P., Denominazione di Origine Protetta stamp. A European Union certification guarantees the quality, production, and place of origin.

Something that I make and keep in my refrigerator is Balsamic Glaze. It keeps well and is also excellent with sauces, roasted vegetables, or over your favorite ice cream just because.

Here are a few helpful tips for the ingredients needed

You can find the printable recipe with all the correct ingredient amounts at the bottom of this post.

Bone in pork chops – ensure they are all the same thickness for better uniform cooking.

Olive oil – a light olive oil will be wonderful

Balsamic vinegar – gives the right amount of acidity to this dish

Honey – gives a nice caramelization to your chops. Always buy local honey if you can.

Garlic – adds that subtle flavor that is well balanced amongst the balsamic vinegar and the fresh herbs and honey.

Rosemary – the oils of the rosemary enhance this wonderful dish and give it a great flavor.

Thyme – another great herb that compliments well the pork chops.

Unsalted butter – gives you complete control of the overall flavor of your recipe, allowing the natural taste of your food to come through.

honey balsamic pork chops

Equipment needed

I only recommend what I use and love. To achieve this recipe, I used the following:

Heavy skillet to saute your pork chops. Make sure it is large enough to facilitate the cooking. 

Cooking tongs to turn and remove the chops from the skillet. You do not want to pierce the meat, let all the juices run out, and fry your pork chops.

Cooking tips and step by step to make this wonderful recipe of Honey Balsamic Pork Chops

The dinner is pretty straightforward to assemble; however, ensure all the ingredients are prepared and ready before cooking. 

Start with the potatoes, as they take the longest and do not need to be hot when served.

To save time, the honey-balsamic sauce may be prepared in a small saucepan while cooking the pork chops.

If you enjoy this delicious Honey Balsamic Pork Chops, look at some of my other recipes:

Pork Chops with Balsamic Caramelized Onions

White Balsamic Pork Chops with Roasted Potatoes and Peas

Pork Chops with Cheese – A French Classic

Honey Balsamic Pork Chops

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honey balsamic pork chops
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Soft, savory pork chops with a fantastic honey balsamic sauce over it.


  • 4 pork chops, 6 ounces bone in
  • 2 tablespoons olive oil
  • ½ cup balsamic vinegar
  • ½ cup honey
  • 2 garlic, peeled and minced
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 4 tablespoons unsalted butter


  • In a large heavy skillet heat the olive oil over medium high heat. Season the pork chops with salt and pepper. Add the pork to the skillet and cook for about 7 to 10 minutes (depending of the size of the chops, nicely browned and no juices running) per side. Transfer to a plate and cover loosely and let rest.
  • Remove all excess oil from the skillet and over medium heat add the vinegar, honey, honey, rosemary and thyme. Stir constantly until the honey is dissolved. Lower the heat and cook for another 5 minutes. Add the butter and whisk until smooth. Season with salt and pepper to taste.
  • Pour the sauce over the chops and serve.


Calories: 388kcal | Carbohydrates: 41g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 31mg | Potassium: 216mg | Sugar: 39g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 0.7mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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