This pan-seared pork chop recipe is a perfect balance of juicy, flavorful meat and a vibrant vegetable medley, all brought together with a rich balsamic glaze. The pork chop is cooked to perfection with a golden-brown crust, while the colorful mix of vegetables enhances the dish with freshness and nutrition. The balsamic glaze adds a touch of tangy sweetness, elevating every bite. This dish is ideal for a quick yet elegant dinner, providing a gourmet experience right at home.
Ingredients
For the Pork Chop
- 2 bone-in or boneless pork chops (1-inch thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
For the Vegetable Medley
- 1 cup zucchini, diced
- 1 cup bell peppers (red, yellow, or green), chopped
- ½ cup cherry tomatoes, halved
- ½ cup carrots, julienned
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
For the Balsamic Glaze
- ½ cup balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
Preparing the Balsamic Glaze
- In a small saucepan over medium heat, combine balsamic vinegar, honey, Dijon mustard, and minced garlic.
- Stir the mixture and bring it to a gentle simmer.
- Cook for about 8-10 minutes until the glaze thickens slightly and coats the back of a spoon.
- Remove from heat and set aside.
Cooking the Pork Chop
- Pat the pork chops dry with a paper towel and season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a skillet over medium-high heat. Once hot, add the pork chops.
- Sear the pork chops for 3-4 minutes on one side until a golden crust forms.
- Flip the pork chops and add butter, minced garlic, and fresh thyme to the skillet.
- Spoon the melted butter over the chops while they cook for another 3-4 minutes.
- Check for doneness with a meat thermometer—145°F (63°C) is ideal for juicy pork.
- Remove the pork chops from the skillet and let them rest for 5 minutes.
Preparing the Vegetable Medley
- In another skillet, heat olive oil over medium heat.
- Add julienned carrots first and sauté for 2 minutes.
- Add diced zucchini, bell peppers, and cherry tomatoes.
- Season with salt, black pepper, and dried oregano.
- Stir-fry the vegetables for 4-5 minutes until they are tender yet crisp.
- Remove from heat.
Assembling the Dish
- Place a pork chop on each plate.
- Arrange the vegetable medley on the side.
- Drizzle the balsamic glaze over the pork chop and vegetables.
- Garnish with fresh thyme or parsley if desired.
- Serve immediately and enjoy the rich flavors of this exquisite dish.