Pan-Seared and Oven-Finished Pork Chops with Hickory Balsamic Marinade

There’s nothing better than sitting down to a plate of perfectly cooked pork chops. Juicy, tender, and full of flavor, this recipe is a foolproof way to get pork chops right every time. The secret lies in a flavorful marinade of hickory balsamic vinegar, garlic, and lemon zest, followed by a quick sear in a skillet to lock in flavor and an oven finish for even cooking.

This dish strikes the perfect balance of smoky, tangy, and savory flavors, making it versatile enough for a casual family dinner or an impressive meal for guests.

Why You’ll Love This Recipe

• The marinade infuses the meat with smoky-sweet depth and bright citrus.
• Pan-searing ensures a golden crust, while oven-finishing keeps the pork juicy.
• It’s quick enough for weeknights but elegant enough for entertaining.

Ingredients

For the Marinade

• 4 tablespoons hickory balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 teaspoons garlic, minced
• 2 teaspoons lemon zest, minced
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Pork

• 3 to 4 pork chops, 1 inch thick (bone-in or boneless)

Instructions

Step 1: Marinate the Pork

1. In a medium bowl, whisk together balsamic vinegar, olive oil, garlic, lemon zest, salt, and pepper.
2. Place the pork chops in a resealable plastic bag or shallow dish. Pour marinade over them, coating each chop evenly.
3. Seal and refrigerate at least 2 hours, or overnight for maximum flavor.

Step 2: Preheat and Prep

1. Remove the pork chops from the refrigerator about 20 minutes before cooking.
2. Preheat oven to 400°F (200°C).

Step 3: Pan-Sear the Pork Chops

1. Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat.
2. Add a drizzle of oil.
3. Sear pork chops 2 to 3 minutes per side, until golden brown.

Step 4: Finish in the Oven

1. Transfer skillet with chops into the oven.
2. Roast for 6 to 8 minutes, or until internal temperature reaches 145°F (63°C).

Step 5: Rest the Meat

1. Remove from oven and transfer pork chops to a plate.
2. Tent loosely with foil and let rest for 5 minutes.

Step 6: Serve

Spoon pan juices over pork chops and serve hot.

What to Serve It With: 10 Delicious Pairings

1. Garlic Mashed Potatoes – Creamy, buttery potatoes are the perfect comfort food side.
2. Roasted Sweet Potatoes – Their natural sweetness balances the tangy balsamic marinade.
3. Wild Rice Pilaf – Nutty and earthy, it adds depth to the plate.
4. Grilled Asparagus – Lightly charred asparagus brings freshness and crunch.
5. Honey-Glazed Carrots – Sweet and savory, they pair beautifully with pork.
6. Creamed Spinach – Rich and velvety, this classic side adds indulgence.
7. Sautéed Brussels Sprouts with Bacon – Smoky, crispy, and full of flavor.
8. Couscous Salad with Fresh Herbs – A light and refreshing option for a balanced meal.
9. Roasted Cauliflower Steaks – Caramelized edges add a nutty flavor that complements the pork.
10. Crisp Garden Salad – A simple salad with mixed greens, cucumbers, and a tangy vinaigrette keeps the meal light.

Tips and Tricks

• Bone-In Chops: These tend to stay juicier than boneless. If using boneless, watch your cooking time closely.
• Quick Pan Sauce: After cooking, deglaze the skillet with a splash of balsamic vinegar or chicken stock. Scrape up the browned bits, reduce slightly, and drizzle over the pork.
• Don’t Skip the Resting Time: Allowing the pork to rest ensures the juices redistribute and the meat stays tender.
• Meal Prep Tip: You can marinate the chops in the morning and cook them in the evening for a quick dinner.
• Grill Alternative: This marinade works wonderfully on the grill. Simply cook the chops over medium-high heat for 4 to 5 minutes per side.

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Pork Chops with Hickory Balsamic Marinade

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Prep: 2 hours hrs

Cook: 25 minutes mins

Total: 2 hours hrs 25 minutes mins

Juicy, flavorful pork chops marinated in hickory balsamic vinegar, garlic, and lemon zest, then pan-seared and finished in the oven. A foolproof method for tender pork with a perfect golden crust.

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Ingredients  

• ▢ Marinade
• ▢ 4 tablespoons hickory balsamic vinegar
• ▢ 2 tablespoons extra virgin olive oil
• ▢ 2 teaspoons garlic minced
• ▢ 2 teaspoons lemon zest minced
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon ground black pepper
• ▢ Pork
• ▢ 3 to 4 pork chops 1 inch thick (bone-in or boneless)

Instructions 

• Marinate: Whisk marinade ingredients. Coat pork chops in a resealable bag or dish, refrigerate at least 2 hours or overnight.
• Preheat: Remove chops from fridge 20 minutes before cooking. Preheat oven to 400°F (200°C).
• Sear: Heat an oven-safe skillet over medium-high heat with a drizzle of oil. Sear chops 2–3 minutes per side until browned.
• Oven Finish: Transfer skillet to oven. Roast 6–8 minutes, or until internal temperature reaches 145°F (63°C).
• Rest: Remove pork from skillet, tent with foil, and rest 5 minutes.
• Serve: Spoon pan juices over chops. Pair with your favorite sides.

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