This glazed pork chop is tender, juicy, and done in just a few minutes, while matched well with the sweet and vinegary glaze.
I like to accompany my chop with sautéed diced potatoes that are not just crispy but also smoky and tangy from the paprika and the thyme, along with simply boiled courgettes with a thyme flavoured vinaigrette.
Glazed Pork Chop
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Glazed Pork Chop
Servings: 1 Person
Ingredients
- 1 large Pork Chop , cut to 3 cm thickness, fat scored every 1 cm
- 25 gr Balsamic Vinegar , preferably aged
- 20 gr Unsalted Butter
- 2 sprigs fresh Thyme
- ⅓ teaspoon dry Thyme
- ⅓ teaspoon ground Coriander
- ⅓ teaspoon Dry Oregano
- 1 tablespoon Honey
- ⅓ Sea Salt
- ⅓ freshly ground Black Pepper
For the Potatoes:
- 1 large Potato , peeled and cut to 1 cm cubes
- 1 tablespoon olive oil
- 1 clove Garlic , peeled and smashed
- 2 sprigs fresh Thyme , leaves picked
- ½ teaspoon Sweet Smoked Paprika
- ½ teaspoon Sea Salt
For the Courgettes:
- 4 baby Courgettes
- 2 sprigs fresh Thyme , leaves picked and finely chopped
- 1 teaspoon Lemon juice
- 3 teaspoons EVOO , extra virgin olive oil
Instructions
- Turn on an air circulation oven to 180 degrees C and set the rack to the middle position.
- Take the pork chop and season well both sides with the salt and pepper.
- Place a cast iron skillet and on medium heat and a minute later add half the butter. Let the butter melt and add the pork chop, searing both sides and ends for about 3 minutes. Remove from fire and place in the oven for 10 minutes.
- In the meantime, place a small sauce pan on medium fire and add the balsamic vinegar along with the butter, herbs and honey. Stir, bring to a boil and simmer until almost half reduced. Add the fresh thyme and remove from the heat. Keep aside.
- For the courgettes, place a medium saucepan or pot on high heat. When it boils add the courgettes, bring to a boil and simmer for 10 minutes. Remove from the water and place in an ice-cold bowl of water to stop the cooking. Remove and keep aside, while you prepare the vinaigrette by adding the lemon, chopped thyme and oil in a small bowl and whisking to create a nice creamy vinaigrette.
- For the potatoes, use the same saucepan/pot with its water as used for the courgettes and bring to a boil. Add the diced potatoes and cook for 4 minutes. Remove from the water into a colander to drain and dry as this will help making them as crispy as possible when sautéed. When completely dry, place a medium sauté pan on medium heat and add the oil. Allow to heat up, about 2 minutes and add the potatoes sautéing them while frequently tossing them until golden brown. A minute before the end add the thyme leave, paprika and salt, give it a final toss and serve in a plate with kitchen paper to absorb any excess oil.
- To serve, pour all over the pork chop the glaze and serve next to the potatoes and the courgettes with their vinaigrette.
