EASY PORK CHOPS WITH SWEET AND SOUR GLAZE

The easiest, no-fuss, most awing meat chops e'er, prefabricated in 20 min from line to decorativeness. You can't quiver that.I prefab these meat chops for the low clip in July of 2011. Yes, 4 rattling agelong years ago. But I realized that the old photos did not do the activity any doj so I made it erstwhile again to tell you that this needs to be made as presently as contingent. Preferably tonight.I kid you not - these are the easiest meat chops you gift ever someone to gain in just 20 min from start to closing. And that pleasing and acidulated oleoresin supply is unlikely. You'll seriously need to guzzle it felled. But be reliable to preclude few for the appropriation chops because they are an implicit equalize prefab in heaven.

INGREDIENTS:

4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter

FOR THE SWEET AND SOUR GLAZE

1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat oven to 400 degrees F.
Season pork chops with salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.*
To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
Serve pork chops immediately with sweet and sour glaze.

NOTES:

Cooking time will vary depending on the size and thickness of the pork chops.