Balsamic Pork Chops

Method

1. Blot the pork chops’s surface dry with paper towel or a clean kitchen towel. Season them with a sprinkle of salt, pepper and the crushed red pepper flakes. Heat the oil in a large skillet over medium heat. Arrange the pork chops in the skillet and cook them for five to seven minutes on each side until they’re well browned and reach your desired level of doneness. For medium-rare, your thermometer should read 145°F and for medium they should reach 160°F. Remove the chops from the skillet and keep them warm. Editor’s tip: The USDA’s Food Safety and Inspection Service changed its guidance on pork several years ago. Whole cuts of commercially-raised pork (not ground) are now perfectly safe to eat at 145°F, with a pale-pink interior. Some people may not be comfortable eating pork at that level of doneness. If you fall into that category, it's okay; they’ll still be tender and tasty at the higher temperature.
2. In the same skillet, whisk together the vinegar, honey, green onions, garlic, rosemary, salt and pepper and bring them to a boil. Reduce the heat to a simmer and cook the glaze, uncovered, for six to eight minutes or until it’s slightly thickened. Stir it as it cooks to keep it from sticking and to ensure that the browned-on pork juices are incorporated into the glaze with their savory flavors. Remove the glaze from the heat and whisk in the butter until it’s melted. Pour the glaze over the pork chops and serve.