Pork Chops with Sweet and Sour Glaze

I'm not a big pork fan but my husband asked me to make pork chops this week, so I obliged.  To me pork is like the tofu of meat.  It doesn't have much flavor on its on and easily takes on any flavor you add to it. I was really pleasantly surprised how this recipe turned out. I loved the tang of this sweet and sour glaze and almost wished I'd doubled the recipe so I had more to pour on. I loved it so much I might even add it to our rotation!

Prep time: 10 mins
Cooke time: 10 mins
Serves: 4

INGREDIENTS:
4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
Kosher salt and freshly ground black pepper, to taste
2 tbsp unsalted butter


For the sweet and sour glaze:
1/4 cup balsamic vinegar
3 tbsp honey
2 cloves garlic minced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:
Preheat oven to 400 degrees F. Season pork chops with salt and pepper, to taste.

Melt butter in a large skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes. Place into oven and roast until completely 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.