Step 1

Pat pork chops dry with paper towels, and season with salt and pepper.

Step 2

Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine.

Step 3

When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until no longer pink in the center and browned on the other side, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Step 4

Remove pork chops from heat and cover to keep warm.

Step 5

Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes.

Step 6

Drizzle pan-fried chops with balsamic glaze and serve warm.