Pork chops are such a versatile cut of meat. The rosemary adds a beautiful herby scent to your chops whilst the balsamic reduces with some sugar to create a delicious sauce that helps keep them moist. I remove the fat cap off my pork chops for more even cooking but this is completely optional.
What You’ll Need - Serves 2 - 4
4 Pork Chops
2/3 Cups Balsamic Vinegar
4 Rosemary Sprigs
4 Garlic Cloves
1 Tbs Brown Sugar
Salt and Pepper
Prep - 10 Minutes
Slice off the fat cap and the thick skin on your pork chops (optional).
Season your pork chops with salt and pepper generously and set aside.
Peel and slightly crush the garlic cloves with the back of your knife.
Place the skin fat side down in a dry pan on a stove at high heat.
You’ll notice fat starts to melt off the skin and into the pan, this is called fat rendering.
Turn and crisp up the skin.
Remove from the pan and put aside. You can serve with your pork or eat them on their own as a snack.
Let’s Get Cooking - 20 Minutes
Using the oil we got from frying the skins, heat up in a large pan that fit all 4 chops or do this in batches of two.
Sear the chops until brown on each side. This should take about 3- 5 minutes in total.
Remove them from the pan and set them aside. Do this for all the pork chops if you’re doing this in batches.
Reduce your heat to medium and add the rosemary and garlic into the oil that was frying the pork chops. Move them around until the garlic and rosemary start to release their aroma.
Add the balsamic vinegar and sugar into the pan and combine. Allow it to come to a simmer.
Add the pork chops into the pan and turn them around every minute to coat both sides of the pork chops. Do this for 3 minutes.
Serve the chops and drizzle the balsamic glaze over them.
Love,
V