Balsamic Jam Pork Chops Recipe (with Video)

1. Add the balsamic vinegar to a small saucepan and place over medium-high heat to bring to a boil. Reduce heat to medium and let simmer until reduced to about 3 tablespoons, about 10-12 minutes. If you reduce it too long, add enough regular balsamic vinegar to equal 3 tablespoons total.
2. Once the vinegar has reduced, take it off the heat and add the jam, the 1/2 tsp. salt and freshly ground black pepper. Stir until blended. There might be lumps of fruit depending on how chunky your jam is, and that's okay.
3. While the vinegar is reducing, pat your chops dry with paper towels and season both sides with salt and pepper. Aim for about 1/8 tsp. salt per chop per side.
4. Heat your cooking fat over medium-high heat in a large skillet. Once it's shimmering and quickly runs around the pan when you swirl it, add the chops. Cook for 5 minutes.
5. Flip the chops and cook for 5 more minutes. They'll only have a little color on them - the sauce will definitely add a lot more.
6. Use a spoon or silicone brush to evenly smear roughly half the vinegar mixture over the chops, approximately 2 teaspoons per chop (no need to measure, just get to glazin'). Flip the chops and cook for one minute to set the glaze while you brush the vinegar mixture on the second side of the chops.
7. Flip the chops again and cook for one minute to set the glaze on the second side.
8. Remove the chops to a plate and let rest for 5 minutes (the vinegar mixture will be very, very hot from the sugars in the jam).
9. If there's any remaining vinegar mixture left, you can brush that over the chops. If there's enough buttery, jammy juices left in the skillet, brush or pour over the chops.