Sweet & Sour Iberico Pork Chops
The Sweet & Sour Glaze works nicely with these Thick & Juicy Iberico Pork chops
DIRECTIONS:
Buy Iberico Pork Chops
INGREDIENTS:
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
FOR THE SWEET AND SOUR GLAZE
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Sprig fresh thyme
- Pinch of crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
- Defrost the Pork Chops in your refrigerator overnight, then allow them to come to room temperature for an hour or two
- Preheat oven to 180 degrees Celsius
- Season pork chops with salt and pepper, to taste.
- Melt butter in a large skillet over medium-high heat. Add pork chops and thyme then sear both sides until golden brown, about 2-3 minutes, spoon the butter over the chops constantly.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 65 degrees about 8-10 minutes, Iberico can be served medium and should be pink in the middle
- To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme, and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
- Rest the pork chops for a few minutes then serve the pork with sweet and sour glaze
Buy Iberico Pork Chops