Ingredients:
2 tablespoons butter
3 tablespoons olive oil
4 pork loin chops
salt and pepper
1 small onions, chopped
1 tablespoon fresh thyme, chopped
1 sprig fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock
Directions:
Heat a large skillet over medium-high. Add 2 tablespoons of olive oil. Season the chops with salt and pepper, then add to the hot skillet. Cook 5 minutes on each side.
Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of olive oil and the onions, thyme, rosemary and garlic. Saute for 4-5 minutes.
Add the balsamic vinegar, honey and chicken stock. Cook until the liquids have reduced by 1/2 . Turn off the heat and add the butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the glaze. Serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.