Pan Seared Balsamic Pork Chops

Serves 4-6

1 jar Bellisari’s Balsamic Shallot & Black Garlic Spread
1 tsp. seasoned salt, plus more for seasoning
1 tsp. ground black pepper, plus more for seasoning
8 pork chops
1 cup all-purpose flour
1/2 cup canola oil
1 Tbsp. butter

Salt and pepper both sides of the pork chops. Combine the flour and some salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter and oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes. Remove to a plate and repeat with the remaining pork chops. Once finished, drain oil and butter from pain leaving trimmings in pan. Pour in jar of Bellisari’s Balsamic Shallot & Black Garlic Spread and heat. Serve with the butternut squash recipe below.

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