Another incredibly easy dish which can be prepared the night before. This works well served with lots of vegetables. I chose marsh samphire as I’d bought a huge bag of it from my local grocery store. I also used it in the salmon dish yesterday.
Prep: 15 minutes. Cooking: 20 minutes
4 boneless pork chops
60ml (¼ cup) balsamic vinegar
3 tbsp raw honey (optional)
2 garlic cloves, peeled and crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp crushed red chilli flakes
Sea or rock salt and freshly ground black pepper
Preheat oven to 200°C / 400°F / Gas Mark 6
1. Season pork chops to taste with salt and pepper.
2. In a small saucepan, combine the balsamic vinegar, honey, garlic, oregano, basil, thyme, red chilli flakes, and salt and pepper. Bring to the boil and simmer until slightly thickened (5-6 minutes).
3. Heat griddle to medium and sear the pork chops on both sides.
4. Brush the pork chops with the glaze, reserving a little for later. Transfer to an ovenproof dish (I used a lasagne dish) and roast for 6-8 minutes.
5. Remove from the oven and brush one last time with the balsamic glaze before serving.
Serve with lots of vegetables and roasted sweet potatoes. I used samphire as it’s my new favourite thing to eat!
Loving the sweet flavours of this balsamic glaze.
Goes beautifully with samphire. Just fry for a couple of minutes. Easy!