Balsamic glazed pork chops are so simple to make, but they feel like a meal you'd get at a high end bistro. They are sticky, sweet, and savory--and they take less than 20-minutes to cook! This easy dinner recipe will become a regular rotation in your meal plan.
In a small bowl, whisk together the brown sugar, balsamic vinegar, lemon juice, garlic, ginger, and soy sauce until well combined and the sugar is mostly dissolved.Pour the mixture into a gallon sized zip top bag and add the pork chops to the bag. Remove as much of the air as possible and seal the bag. Give it a little shake/jostle/smoosh to try to coat the chops evenly in the marinade.Put the bag in a container (in case there are leaks) and pop it in the fridge. Let the chops marinate for 4-6 hours. Halfway through this process, flip the bag to marinate as evenly as possible.
An hour before you want to cook your pork chops, remove them from the refrigerator to warm to room temperature. When you're ready to cook, remove the chops from the bag being careful to save all of the marinate in the bag (we'll be reaching for that later.)Dry the pork chops with paper towels which will help create a better sear. Heat a cast iron skillet or heavy frying pan over medium heat for 3-5 minutes. Add a small amount of oil or cooking spray to the pan. Place the pork chops in the pan and let them sear for about 5 minutes on each side or until the chops register 135F with an instant read thermometer. The pork chops should be very browned and caramelized on each side. Remove from the pan to a plate.
Pour the remaining marinade to the pan. Cook for about 5 minutes until it reduces by about ⅓. Add the chops back to the pan and cook for another 2 minutes or so on each side in the glaze until the glaze reaches the consistency of a thick BBQ sauce.
Remove the chops from the pan and plate drizzling the remaining glaze over the pork chops.