4 large bone-in pork loin chops (1-inch thick)
1/2 t. crushed red pepper flakes
1/2 t. salt
1/2 t. pepper
2 Tbls. olive oil
1/4 c. good balsamic vinegar (18 yr or older)
1/4 c. honey
2 green onions, chopped
1 garlic cloves, minced
1/8 t. dried rosemary, crushed
1/16 t. salt
1/16 t. pepper
2 Tbls. butter, cubed
Sprinkle pork chops with pepper flakes, salt and pepper.
In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until a thermometer reads 150 degrees. Remove and keep warm in oven (low heat).
In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally.
Remove from the heat; whisk in butter until melted.
Drizzle a little sauce over each pork chop to serve.