Pan-Seared Pork Chop with Vegetable Medley and Balsamic Glaze

Pan-Seared Pork Chop with Vegetable Medley and Balsamic Glaze

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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

  1. In a small saucepan over medium heat, combine balsamic vinegar, honey, Dijon mustard, and minced garlic.
  2. Stir the mixture and bring it to a gentle simmer.
  3. Cook for about 8-10 minutes until the glaze thickens slightly and coats the back of a spoon.
  4. Remove from heat and set aside.

Cooking the Pork Chop

  1. Pat the pork chops dry with a paper towel and season both sides with salt, black pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a skillet over medium-high heat. Once hot, add the pork chops.
  3. Sear the pork chops for 3-4 minutes on one side until a golden crust forms.
  4. Flip the pork chops and add butter, minced garlic, and fresh thyme to the skillet.
  5. Spoon the melted butter over the chops while they cook for another 3-4 minutes.
  6. Check for doneness with a meat thermometer—145°F (63°C) is ideal for juicy pork.
  7. Remove the pork chops from the skillet and let them rest for 5 minutes.

Preparing the Vegetable Medley

  1. In another skillet, heat olive oil over medium heat.
  2. Add julienned carrots first and sauté for 2 minutes.
  3. Add diced zucchini, bell peppers, and cherry tomatoes.
  4. Season with salt, black pepper, and dried oregano.
  5. Stir-fry the vegetables for 4-5 minutes until they are tender yet crisp.
  6. Remove from heat.

Assembling the Dish

  1. Place a pork chop on each plate.
  2. Arrange the vegetable medley on the side.
  3. Drizzle the balsamic glaze over the pork chop and vegetables.
  4. Garnish with fresh thyme or parsley if desired.
  5. Serve immediately and enjoy the rich flavors of this exquisite dish.

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