Sweet and Sour Glazed Pork Chops

What better way to make a meal on a budget that is moderately healthy than with these sweet and sour pork chops.

But first a few personal thoughts if you don’t mind. Otherwise you can scroll down to the recipe!

It’s so hard to break in a new kitchen. All of your natural rhythms are gone, all of the little movements between the fridge and the counter that you had committed to muscle memory are suddenly gone, replaced by foreign surfaces and new timing that you know you will get the hang of  eventually, but that can make your preparing the first meal in your new home seem hopelessly difficult.

You didn’t bring your cast iron skillet. Your knife isn’t where you left it. Maybe you’re working with a smaller prep surface, or maybe you didn’t bring your favorite measuring spoons with you. Maybe you’re in a big, unfamiliar city, one that you’re sure you’ll never make sense of, surrounded by strangers. Maybe your new clumsiness in the kitchen is a reflection of your new clumsiness in life.

But that’s the thing about cooking, isn’t it? If you can force your way through those first rough patches, remember how to turn on the stove, remember to combine acid and sugar in the proper proportions, remember that you need a red-hot skillet to sear a perfect crust onto a pork chop…if you can remember how just a few of the basic pieces fit together, maybe the rest will fall into place

This is a simple, reassuring dish. It’s made with just a few ingredients, and it’s impossible to mess up. It’s just what we need, right now.


Sweet and Sour Glazed PorkChops

  • Yield: 4 Chops 1x


  • 4 bone-in pork chops,
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • ⅓ cup balsamic vinegar
  • 2 tablespoons honey
  • 4 tablespoons unsalted butter
  • 1 sprig fresh rosemary, torn into 1” pieces


  1. Season chops all over with salt and pepper.
  2. In a small saucepan over medium heat, combine vinegar, honey, and butter. Stir to combine, and simmer until reduced by about half. Remove from heat and set aside.
  3. In a cast iron skillet over high heat, heat olive oil until nearly smoking. Add pork chops to skillet and cook, turning occasionally, until brown on both sides, about 8 minutes total. Brush with honey mixture, and continue cooking, flipping and brushing each side with the mixture, until coating caramelizes and becomes shiny. Transfer to plate and top with rosemary.


Adapted from a recipe by Saveur.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.

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