Pork Chops with Balsamic Glaze

Shallots, balsamic vinegar, and agave nectar add a balanced touch of sweetness to this savory dish.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 center-cut pork chops (5 oz. each)
  • 1 tsp. salt, divided
  • ¼ tsp. ground black pepper
  • 2 Tbsp. olive oil
  • ½ cup balsamic vinegar
  • 2 tsp. agave nectar


  • Season pork chops with ½ teaspoon salt and pepper.
  • Heat oil in a large pan over medium-high heat. Cook pork in pan. Turn pork over once to cook about 3 minutes on each side. Transfer pork to a plate, cover, and set aside.
  • Add vinegar, agave nectar, and remaining salt to the pan. Cook until liquid begins to thicken, about 1–2 minutes.
  • Turn heat down to medium-low; return pork back to the pan and coat well with sauce. Cook for 3–4 minutes; a thermometer inserted into pork should read 150ºF.
  • Remove pork from the pan, turn heat up, and allow remaining sauce to thicken. Pour sauce over pork chops before serving.