Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::4
Ingredients
Oops! Something went wrong. Our team is working on it.
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1/4 cup balsamic vinegar
3 cups sliced fresh strawberries
1 tablespoon honey, or to taste
salt and freshly ground black pepper to taste
several fresh thyme sprigs, plus extra for garnish
4 (3/4-inch thick) boneless pork loin chops
Directions
Melt 1 1ablespoon unsalted butter in a large, non-stick skillet over medium heat. Stir in balsamic vinegar and cook until mixture is bubbly and fragrant, about 1 minute.
Add sliced strawberries, honey, a pinch of salt, and fresh thyme sprigs, to taste to the skillet. Stir, and cook until strawberries are softened and the liquid has thickened slightly, 5 to 8 minutes, stirring occasionally. Pour into a small bowl, remove thyme sprigs, and set aside.
Wipe out the skillet, return to the burner, add the remaining butter, and pour in olive oil.
Pat chops dry; season to taste with salt and pepper. When butter stops bubbling, add seasoned chops and cook until browned on each side, 1 to 3 minutes. Add strawberry mixture to the skillet, and turn each chop to coat with the liquid. Stack strawberries on top of each chop.
Simmer until an instant read thermometer inserted near the center of chops reads 145 degrees F (63 degrees C), 6 to 10 minutes. Garnish with additional fresh thyme sprigs, if desired, and serve warm.