4 (8-ounce) pork chops, bone-in, 3/4″-1″ thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees F. Season pork chops with salt and pepper. Melt butter in a large skillet over medium-high heat. Sear chops, both sides, until golden brown, about 2-3 minutes. Place in oven and roast until cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes.
To make the sweet-and-sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme, and red pepper flakes in a small saucepan over medium heat; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. Serve pork chops immediately with sweet-and-sour glaze.
These pork chops go great with Asian Pickled Leek Scapes!