annalogical: This looks good, but that pan looks like not fun to clean
DougEECummings: Full recipe from [TipHero](http://tiphero.com/honey-balsamic-glazed-pork-chops/)
**Honey Balsamic Glazed Pork Chops**
Serves 4
Prep Time: 5 minutes
Total Time: 45 minutes
**INGREDIENTS**:
* ¼ cup balsamic vinegar
* ¼ cup honey
* ¼ cup apricot jam
* 2 tablespoons Dijon mustard
* 1 tablespoon Sriracha hot sauce
* 5 cloves garlic, minced
* 2 pounds pork chops
* 1 to 2 tablespoons olive oil
* 4 to 6 sprigs rosemary
**DIRECTIONS:**
1. In a medium bowl, combine the balsamic vinegar, honey, apricot jam, Dijon mustard, Sriracha sauce and garlic. Mix well.
2. Place the pork chops in a gallon-sized resealable plastic bag. Pour the marinade into the bag over the pork chops. Seal the bag and toss to evenly coat. Marinate for at least 30 minutes, or up to overnight.
3. Heat a large sauté pan over medium-high heat. Add the olive oil. Gently shake any excess marinade off of the pork chops, reserving the excess marinade for later. Add the shaken pork chops to the sauté pan, cover with 3 to 4 rosemary sprigs and cook for about 4 to 5 minutes, until golden brown.
4. Flip the pork chops, add the reserved marinade and the remaining rosemary sprigs. Bring the added reserved marinade to a boil. Cook another 3 to 5 minutes, until the pork chops are done and the sauce has thickened.
Zalpha: I just bought a new creation from a small town, It is Balamic Fig Jam Sauce. It is rather intresting and perfect to try out with this. Also bought a bucket of honey as well.
It looks really good. Thanks for sharing.
D3Construct: Not a fan of these marinades with sriracha in it. I can always taste it in the end. I would substitute with some actual chili peppers.
sheerdazzle: Why the need for apricot jam? Can it be substituted with something else or left out?
Rehabilitated86: That looks pretty good.
sobusyimbored: What would you typically serve this with? It looks good?
Gfiti: Just curious, why is it always dijon mustard? Do you have no others in america?
foodfighter: Pro-tip. Sugar burns quickly when fried in a hot pan.
Leave out the honey and apricot jam from the marinade; instead, add it to the pan when you add the reserved marinade to cook at the end. Less scorchy blackness and more sugary goodness.
But other than that, the ingredient list looks very tasty!!
LadyAmazon333: Is it cooked thoroughly? 4.5minutes seemed a short time for pork , they carry such a harmful parasites .
energylife: No thanks on the single use plastic! Put that shit in a bowl!
