Pan-Seared Pork Chop with Vegetable Medley and Balsamic Glaze

Pan-Seared Pork Chop with Vegetable Medley and Balsamic Glaze

Ingredients:

For the Pork Chop:

• 2 thick-cut pork chops
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper to taste

For the Vegetable Medley:

• 1/2 cup diced carrots
• 1/2 cup diced potatoes
• 1/4 cup green peas (fresh or frozen)
• 2 tbsp butter
• 1 garlic clove, minced
• Salt and pepper to taste

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 1 tsp fresh thyme or parsley (optional)

Instructions:

1. Prepare the Pork Chops:
   • Season the pork chops on both sides with garlic powder, paprika, salt, and pepper.
   • Heat olive oil in a skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side, or until golden brown and cooked to your preferred doneness (145°F/63°C for medium). Set aside to rest.
2. Cook the Vegetable Medley:
   • In the same skillet, melt butter over medium heat. Add the diced carrots and potatoes, cooking until softened, about 8–10 minutes.
   • Stir in the peas and minced garlic, cooking for another 2–3 minutes. Season with salt and pepper. Remove from heat.
3. Make the Balsamic Glaze:
   • In a small saucepan, combine balsamic vinegar, honey, and Dijon mustard. Bring to a simmer over medium heat and cook until the mixture thickens into a glaze, about 5 minutes.
   • Stir in fresh thyme or parsley if desired.
4. Assemble the Dish:
   • Place the pork chops on a plate, top with the vegetable medley, and drizzle generously with the balsamic glaze.
   • Garnish with extra fresh herbs if desired.

This dish is sure to impress with its balance of savory pork, sweet vegetables, and tangy glaze. Let me know if you’d like more variations or tips!