Combine brown sugar, balsamic vinegar, rosemary leaves, garlic and salt and pepper. Mix ingredients until well combined. Pour into a plastic freezer bag or a covered container.
Add pork chops. Seal bag Let chops marinade in the refrigerator for AT LEAST one hour (I made this up early in the day and let it marinade all day).
When ready to cook, heat a cast iron skillet or a non-stick skillet on medium-high. Add 1 Tablespoon olive oil to skillet and let it get hot. Add pork chops to hot skillet, then pour remaining marinade over the top.
Cook pork chops on both sides until sauce has become dark brown and has slightly caramelized on the pork chops. Cooking times will vary depending on thickness of the pork chops used. It averages about 4 minutes per side, but might take longer to reach internal temperature of 145 degrees. (New cooking guidelines from the nation's food-safety agency confirm Pork Checkoff research that shows pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.)
Place pork chops onto serving plate and spoon some of the sauce over the chops before serving. Enjoy!
Balsamic Brown Sugar & Rosemary Pork Chops
Amount Per Serving (1 pork chop)
Calories 321Calories from Fat 81
% Daily Value*
Saturated Fat 3g19%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Balsamic Brown Sugar & Rosemary Pork Chops https://www.thegratefulgirlcooks.com/balsamic-brown-sugar-pork-chops/