Ingredients

• 2 tablespoons unsalted butter , divided
• 1 tablespoon olive oil
• 0.25 cups balsamic vinegar
• 3 cups fresh strawberries
• 1 tablespoon honey , or to taste
• salt and freshly ground black pepper to taste
• several fresh thyme
• 4 , 3/4-inch thick

Instructions

1. 1 Melt 1 1ablespoon unsalted butter in a large, non-stick skillet over medium heat. Stir in balsamic vinegar and cook until mixture is bubbly and fragrant, about 1 minute.
2. 2 Add sliced strawberries, honey, a pinch of salt, and fresh thyme sprigs, to taste to the skillet. Stir, and cook until strawberries are softened and the liquid has thickened slightly, 5 to 8 minutes, stirring occasionally. Pour into a small bowl, remove thyme sprigs, and set aside.
3. 3 Wipe out the skillet, return to the burner, add the remaining butter, and pour in olive oil.
4. 4 Pat chops dry; season to taste with salt and pepper. When butter stops bubbling, add seasoned chops and cook until browned on each side, 1 to 3 minutes. Add strawberry mixture to the skillet, and turn each chop to coat with the liquid. Stack strawberries on top of each chop.
5. 5 Simmer until an instant read thermometer inserted near the center of chops reads 145 degrees F (63 degrees C), 6 to 10 minutes. Garnish with additional fresh thyme sprigs, if desired, and serve warm.

Nutrition per serving