Ingredients
- Pork:
- 1/4 cup essential olive oil, plus extra when needed
- 4 (8-ounce) boneless pork chops, about 1 1/2 " thick
- Kosher salt and freshly ground pepper
- 1/2 teaspoon crushed red pepper flakes
- Glaze:
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 2 cloves garlic clove, minced
- 3 scallions, pale eco-friendly and white-colored parts only, finely chopped
- 1 teaspoon chopped fresh rosemary oil leaves
- 1/2 stick (4 tablespoons) unsalted butter, reduce 1/2-inch cubes, at 70 degrees
- Kosher salt and freshly ground pepper
Directions
Pork: Inside a large, heavy skillet, heat the essential olive oil over high temperature. Season the pork chops with pepper and salt, to taste, and sprinkle using the red pepper flakes. Add some pork towards the pan and prepare until cooked through. for around five to six minutes on every side, or Take away the pork in the pan, cover loosely with foil, and hang aside.
Glaze: In a tiny saucepan. bring the vinegar, honey, garlic clove, scallions. and rosemary oil to some boil over medium-high temperature, stirring from time to time, before the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Take away the pan in the heat and whisk within the butter until smooth. Season with pepper and salt, to taste.
Arrange the pork chops on the platter and drizzle using the glaze.
Recipe thanks to Giada De Laurentiis