Get ready to sink your teeth into the most divine strawberry balsamic pork chops of your life!

In this sweet and savory recipe, we’re combining the tender juiciness of pork chops with the tangy sweetness of strawberries and balsamic vinegar. It’s a match made in heaven, folks!

First, let’s start by melting 1 tablespoon of unsalted butter in a large, non-stick skillet over medium heat. Stir in 1 tablespoon of balsamic vinegar and cook until the mixture is bubbly and fragrant, about 1 minute.

Next, add in 3 cups of sliced fresh strawberries, 1 tablespoon of honey (or to taste), a pinch of salt, and a few fresh thyme sprigs. Stir everything together and cook until the strawberries are softened and the liquid has thickened slightly, about 5 to 8 minutes, stirring occasionally.

Now, pour the strawberry mixture into a small bowl, remove the thyme sprigs, and set it aside. Wipe out the skillet, return it to the burner, and add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil.

Pat 4 (3/4-inch thick) boneless pork loin chops dry and season them with salt and pepper to taste. When the butter stops bubbling, add the seasoned chops and cook until browned on each side, about 1 to 3 minutes.

Add the strawberry mixture back into the skillet, and turn each chop to coat with the liquid. Stack some strawberries on top of each chop, and simmer until an instant-read thermometer inserted near the center of the chops reads 145 degrees F (63 degrees C), about 6 to 10 minutes.

Garnish with some additional fresh thyme sprigs, if desired, and serve warm. Trust me, you won’t be disappointed!