In keeping with our pork theme today, here’s a recipe for Thick Cut, Bone-in Pork Chops with a Balsamic Herb Glaze that’ll knock your socks off, and it’s easy as can be to put together, even on a week night.
We find ourselves increasingly reaching for good pork these days, in fact we’re splitting a whole, pasture-raised, heritage hog with friends next week; I have to admit this is one of the recipes that comes to mind when thinking about the chops we’ll carve off first thing.
The fresh herbs are best, though you can use dried – just cut the amounts down to roughly 1/3 of what’s listed, and don’t skimp on the quality of your balsamic vinegar.
By the way, these chops, sliced thinly and layered out on a ciabatta bun slathered with a chipotle mayo (and of course brushed with the glaze again), made for one of the most memorable float trip lunches we’ve ever packed in the cooler.
6 thick-cut, bone-in chops
1/2 cup balsamic vinegar
5 tbsp good, raw honey
4 garlic cloves, minced
1.5 tsp fresh oregano
1.5 tsp fresh basil
1.5 tsp fresh thyme
1-2 tsp crushed red pepper flakes
Good salt and fresh ground pepper to taste
Fire the oven to 400 and liberally coat the chops with salt and pepper.
Combine the vinegar, honey, minced garlic, oregano, basil, thyme, red pepper flakes, salt and pepper in a small saucepan over medium high heat. Bring to a quick boil, then reduce heat and simmer until thickened slightly (4-6 minutes). Set aside.
While that glaze is simmering away, preheat a cast-iron (ideally) or oven safe skillet over high heat, then sear the chops on each side for roughly 2 minutes.
Quickly brush the chops with the glaze, pop them into the oven and roast for 7-8 minutes (you still want a blush of pink in these), then brush with the glaze once more before serving.
Serve hot and watch your guests fight over the remaining glaze….
Enjoy.
