Braised Pork Chops with Honey-Balsamic Glaze

One of my favorite gifts this Christmas came from my boyfriend’s brother and sister-in-law: a Calphalon Unison sear pan. I had seen it a few times on Food Network commercials featuring Michael Symon, and have been waiting for a perfect opportunity to use it. One of my purchases from FreshDirect this week was a package of 4 one-inch thick boneless pork chops- so, as they say… it’s go time for the other white meat (people say that, right?).

This is actually a recipe I made up this morning while walking to the PATH train. I knew I wanted to get that nice sear crust on the pork chops, and then braise them in a flavorful liquid to make them tender and delicious. If I had had white wine on hand, I would have used this in place of the chicken broth- however, both work totally fine.

I felt a honey-balsamic glaze would add a nice sweetness to the pork- and it played really well against the rosemary and thyme that was infusing the chops while braising.

Pork Chops with Honey-Balsamic Glaze


  • 2 tbsp olive oil
  • 2 one-inch thick boneless pork chops, trimmed of fat
  • 1 cup onions, sliced
  • ½ cup chicken broth or white wine
  • 1 tsp chopped fresh thyme
  • ½ tsp dried rosemary
  • salt and pepper
  • 1 tbsp butter
  • 3 tbsp honey
  • 3 tbsp balsamic vinegar


Salt and pepper both sides of the pork chops.

Warm up a pan over medium-high heat. When adding a sprinkle of water causes it to dance across the pan, add the oil. Place chops in pan and brown on both sides, around 3-4 minutes each. Remove from pan with tongs to a plate with paper towels.

Add onions and cook until soft and slightly brown. Place chops back in the pan with the onions, and add chicken broth, thyme, and rosemary. Bring chicken broth or wine to a boil, then lower heat and cover while you make the glaze, about 10-15 minutes.

In a separate small pot, melt 1 tbsp butter over medium low heat. Add honey and balsamic vinegar; sprinkle with salt as desired. Reduce heat to low and let reduce until syrupy. Stir often. If you find the glaze is too acidic, add more honey or sugar until it reaches the tart sweetness you prefer.

Serve chops with onions, and dress with the glaze.


I served this with broccoli simply steamed with lemon juice, salt and pepper. Asparagus would go great with this too or just a simple green salad.


I have to admit, the new pan does a really great job producing a nice, even, beautiful sear. It’s a little pricey, however if you can afford it I’d definitely recommend it to anyone.

Happy Eating 🙂

2 thoughts on “Braised Pork Chops with Honey-Balsamic Glaze”

  1. Thumbs up on this dish!! Honey balsamic reduction was scrumdeliumptious (we threw in some garlic too on the pork).. definitely will make again!

  2. I LOVED these! I had to resist eating them all. I substituted onion powder because I didn’t have onions in my apartment but I’m excited to make them with real onions next time. Definitely a keeper!

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