These pork chops get a wonderful sweet and sour tang from the honey and vinegar combination. It’s simple to make but produces a deliciously complex flavour that you are sure to enjoy. If you are not somewhere where you can get fresh rosemary, dried would suffice but make sure to add this with the salt and pepper seasoning, and then another shake with the sauce.
4 pork chops, bone in
½ cup vinegar (balsamic)
2 garlic cloves, crushed
3 tbsp honey
3 tbsp butter (unsalted)
Salt and freshly ground black pepper
2 tbsp olive oil
4 sprigs thyme
1. In a saucepan, mix together the garlic, vinegar and thyme. Bring to a simmer over a medium heat. Keep simmering it until it has been reduced by half, about 5 minutes. Add the honey and simmer until the mixture has thickened slightly, another 3 to 4 minutes. Stir in the butter and set aside.
2. Heat up the grill pan over medium-high.
3. Season the pork chops evenly on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle with the olive oil and place on the hot grill pan. Grill the first side until nicely browned, about 5 minutes. Flip the chops and grill for an additional 5 minutes on the second side. Baste the chops with some of the sauce and then continue basting and flipping until the chops are caramelized and slightly charred and the meat registers 150 degrees F on an instant-read thermometer. Remove the chops to a platter and allow to rest for 10 minutes. Serve drizzled with the remaining sauce.