2 pounds 1″ thick bone-in or boneless pork chops

½ cup all-purpose flour

2 teaspoons granulated garlic or garlic powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons butter

Glaze Ingredients

¼ cup light brown sugar

¼ cup balsamic vinegar

2 tablespoons Dijon mustard

Stir together the flour, garlic, salt, and pepper in a pie plate or flat-bottomed bowl. Place the flour mixture and the pork chops next to the stove.

Heat the butter over medium heat in a large non-stick skillet or well-seasoned cast iron skillet. Allow the butter to foam and brown slightly. Swirl the butter to coat the pan.

Dredge each pork chop through the flour mixture on all sides and then place the chops in the hot skillet. Let them cook undisturbed for about 3 minutes.

Stir together the brown sugar, balsamic, and mustard. Set aside next to the stove. Flip the chops over, they should be golden brown. Pour half the balsamic sauce over them and cook for an additional 3 minutes.

Flip the pork chops once more and pour the remaining sauce on the pork chops. Cover with a lid and cook on low for 2-8 more minutes. Test for doneness with a meat thermometer. When the pork reaches 145°F, it is done.

Remove to a plate and pour any pan juices over the meat. Let rest for 5 minutes before serving.

Notes

The cooking time for the pork chops will vary a good bit depending on the thickness and whether the pork chops are bone-in or boneless. I recommend testing for doneness with a meat thermometer. You can pick up a very inexpensive one for about $5 or for about $30 you can buy the same digital thermometer that I use and love.

145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal pork cooking temperature provided by USDA’s Food Safety and Inspection Service.