Pork Chops with Hickory Balsamic Marinade
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.
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.