Tender pork chops simmered in a rich Balsamic Dijon pan sauce with garlic, onion and a little brown sugar. Big flavor, straightforward cooking and a sauce worth saving every last drop of.
Pat the pork chops dry. Season both sides with ½ tsp salt total, black pepper and dried thyme.
Heat 1 Tbsp olive oil in a large heavy skillet over medium-high heat. Sear the chops 3–4 minutes per side. Move them to a plate.
Lower the heat to medium. Add the remaining ½ Tbsp olive oil and the onion. Cook about 3 minutes. Add the minced garlic and cook another 30 seconds.
Add the beef broth, balsamic vinegar, Dijon, brown sugar and Worcestershire. Scrape the browned bits from the bottom of the skillet. That stuff is flavor — don’t leave it behind.
Return the chops and any juices to the skillet. Bring the sauce to a gentle simmer, cover and turn the heat LOW. Cook 45–60 minutes. Once the lid goes on, stop screwing with it.
Put the Yukon Gold potatoes and 2 peeled garlic cloves in a medium pot. Cover with cold water, bring to a boil, then simmer 15–18 minutes until tender.
Heat the oven to 425°F. Toss the green beans with olive oil, salt, black pepper and garlic powder. Roast 12–15 minutes.
Drain the potatoes and garlic. Add the butter and half-and-half and mash them together. Add black pepper and taste before adding more salt.
Move the pork to a plate. If the sauce is thin, turn the heat to medium and cook uncovered for 2–4 minutes. You want a rich pan sauce — not gravy you could patch drywall with.
Place the pork chops on two plates and spoon the Balsamic Dijon pan sauce generously over each chop. Serve it hot. You’re done.
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