Côtelettes de porc faciles au four et au balsamique

Ingrédients

• 5-6 thick bone-in pork chops
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 can condensed French Onion soup
• 1.5 tablespoons balsamic vinegar

Préparation

1. 1

   Preheat oven to 350 degrees.

2. 2

   Combine salt and spices then season both sides of pork chops. 1/2 tsp each salt, pepper, garlic, thyme

3. 3

   Heat olive oil in a large oven-safe skillet (see notes for other types of pans) over medium-high heat until oil is shimmering. Place pork chops in hot skillet then brown on one side for 3-4 minutes. 2 Tbsp olive oil

4. 4

   Meanwhile, open soup can then add balsamic vinegar straight to the can. Gently stir to combine. 1 can soup, 1.5 Tbsp vinegar

5. 5

   Flip pork chops then brown 2 minutes.

6. 6

   Pour soup mixture into skillet around chops (not over the top of the chops).

7. 7

   Place skillet in preheated oven then cook, uncovered, for 30 minutes.

8. 8

   Baste chops with pan sauce then return to oven.

9. 9

   Turn off oven then leave pork chops in the hot oven 30 minutes.

10. 10

    Remove chops to a serving plate then pour pan sauce over chops to serve.