Bone – In Pork Chop Recipe

Bring pork to room temperature

Remove the bone-in pork chops from the refrigerator 30 minutes before cooking so they come close to room temperature. Pat them dry thoroughly with paper towels.

Season chops

Brush both sides of each chop lightly with the 2 tbs olive oil. Season evenly with 1 tsp fine sea salt and 1 tsp freshly ground black pepper (reserve finishing salt/pepper for after cooking). Rub seasoning into the meat.

Prepare glaze base

In a small saucepan over medium heat, combine 120 ml balsamic vinegar, 60 ml honey, and 60 ml chicken stock. Whisk to combine.

Add aromatics and reduce

Add the minced garlic, 2 tsp fresh thyme leaves, and 1 tsp crushed red pepper flakes. Bring the mixture to a gentle simmer, reduce heat to low–medium, and let simmer until reduced by about half and slightly thickened, 8–12 minutes, stirring occasionally so it does not scorch.

Finish glaze

Turn off the heat and stir in 1 tbs unsalted butter until melted and incorporated to give the glaze a silky sheen. If you prefer a thicker glaze, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry, then return the pan to low heat and whisk the slurry into the simmering glaze for 1 minute until thickened. Taste and adjust seasoning — the glaze should be balanced sweet-tart; add a pinch more salt if needed.

Preheat and sear

Preheat oven to 180°C (350°F). Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until hot. Add a thin film of oil if pan is dry. Place the pork chops in the skillet, bone-side toward the edge, and sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side 3 minutes. Spoon any rendered fat to baste if desired.

Roast to temperature

Transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 62–65°C (145–150°F) for medium with slight pink, about 6–10 minutes depending on thickness (1.25–1.5 inch chops). For well-done, cook to 70°C (158°F). Remove chops from oven when target temp is reached.

Rest chops

Transfer the chops to a warm plate and let rest loosely tented with foil for 5–8 minutes. Resting allows carryover cooking and juices to redistribute.

Glaze the chops

While chops rest, return the glaze to low heat to gently warm. Spoon or brush a generous layer of the warm honey–balsamic glaze over both sides of each pork chop.

Plate and garnish

Arrange chops on plates, sprinkle a light pinch of coarse sea salt (about 1/4 tsp per chop) and a little freshly ground black pepper. Spoon any remaining glaze over the chops. Garnish with chopped fresh parsley and serve with lemon wedges on the side for those who want a bright finish.