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.