Balsamic Pork Chops


  • 1 lb. Thin-sliced Pork Chops
  • 1 cup Diced Onions
  • 2 Cloves of Garlic, minced
  • 1 1/2 cup Chicken Broth (one can)
  • 1/3 cup Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 2 tbsp Brown Sugar
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Flour
  • Garlic Salt
  • Fresh/Coarse Ground Black Pepper
  • Thyme
  • Olive Oil (approx 3 tbsp.)
  • Butter (2 to 3 tbsp.)


  • In a small bowl, mix Balsamic Vinegar, Mustard, Brown Sugar, and Worcestershire Sauce. Set aside.
  • Season Pork Chops with Garlic Salt, Pepper and Thyme.
  • Over medium-high heat, heat Olive Oil and Butter in large Skillet until bubbly. Brown Pork Chops, about 4 or 5 minutes a side. Remove to Platter and keep warm.
  • Drain grease from skillet. Add some Olive Oil. When hot, add Onions and sauté until translucent. Add Garlic and cook for one more minute.
  • Turn heat to high; add Chicken Broth and Balsamic Vinegar mixture; bring to a boil.
  • Return Pork Chops to Skillet. Cover, reduce heat to low and simmer 12 – 15 minutes.
  • Return Pork Chops to Platter; turn heat to high; stirring frequently reduce sauce by one-third. (A 2 tbsp. flour, or cornstarch mixed in 1/4 c. cold water can be used to thicken sauce.)
  • Pour Sauce over Chops and serve.