Pork shoulder chop with rosemary, lemon, balsamic vinegar and honey

Pork shoulder chop with rosemary, lemon, balsamic vinegar and honey

SERVES 4 45 minutes
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INGREDIENTS

For the dish

  • 4 pork shoulder chops, 250 gr. each
  • 80 gr. olive oil
  • 4 garlic cloves, cut into thin slices
  • 100 gr. onion, in thin slices
  • 120 gr. balsamic vinegar
  • 20 gr. honey
  • 6 gr. rosemary, finely chopped
  • 4 gr. thyme, finely chopped
  • 2 gr. sage, finely chopped
  • Zest of 2 lemons
  • 350 gr. chicken stock (see pantry)
  • 60 gr. butter, cold
  • Salt

DIRECTIONS

For the dish

Place pork chops, 30 gr. olive oil, garlic, onion, 60 gr. vinegar, rosemary, thyme, sage and lemon zest in an airtight food bag. Marinate in the fridge for 8 hours. Remove chops from marinade, season with salt on both sides and then strain the marinade, keeping solid and liquid ingredients separate. Heat a frying pan over medium to low heat, add the remaining olive oil and sauté the chops, turning frequently until cooked, approx. 15 minutes. Remove chops and keep warm. Add the solid marinade ingredients to the pan and cook, stirring, for 3-4 minutes. Then add the marinade liquid and remaining vinegar. Allow vinegar almost to evaporate and add stock. Cook until reduced by about half and the sauce thickens. Add honey and butter, combine well and season with salt. Strain and pour over the chops.

For the dish

  • 4 pork shoulder chops, 250 gr. each
  • 80 gr. olive oil
  • 4 garlic cloves, cut into thin slices
  • 100 gr. onion, in thin slices
  • 120 gr. balsamic vinegar
  • 20 gr. honey
  • 6 gr. rosemary, finely chopped
  • 4 gr. thyme, finely chopped
  • 2 gr. sage, finely chopped
  • Zest of 2 lemons
  • 350 gr. chicken stock (see pantry)
  • 60 gr. butter, cold
  • Salt

For the dish

Place pork chops, 30 gr. olive oil, garlic, onion, 60 gr. vinegar, rosemary, thyme, sage and lemon zest in an airtight food bag. Marinate in the fridge for 8 hours. Remove chops from marinade, season with salt on both sides and then strain the marinade, keeping solid and liquid ingredients separate. Heat a frying pan over medium to low heat, add the remaining olive oil and sauté the chops, turning frequently until cooked, approx. 15 minutes. Remove chops and keep warm. Add the solid marinade ingredients to the pan and cook, stirring, for 3-4 minutes. Then add the marinade liquid and remaining vinegar. Allow vinegar almost to evaporate and add stock. Cook until reduced by about half and the sauce thickens. Add honey and butter, combine well and season with salt. Strain and pour over the chops.

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@Yiannis Lucacos

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