Pork Chops in Balsamic, Rosemary and Thyme Sauce
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Mediterranean
Ingredients/ Συστατικά
For the Marinade
  • 35 gr. / 1 oz. Olive oil
  • 2 garlic cloves, chopped
  • 1 onion, sliced
  • 60 gr. / 2 oz. Balsamic vinegar
  • 2 fresh rosemary sticks
  • 3 fresh thyme sticks
  • 1 tbsp dried sage
  • Zest of 1 lemon
  • 8 pork chops without the bone
For the Sauce
  • All the ingredients of the marinade
  • 50 gr. / 2 oz. Olive oil
  • 60 gr. / 2 oz. Balsamic vinegar
  • 400 gr. / 14 oz. Chicken stock
  • 2 tbsp honey
  • 60 gr. / 2 oz. Butter
Instructions/ Εκτέλεση
  1. Either in a resealable bag or in a glass bowl put the pork chops and all the ingredients of the marinade and mix well so as the marinade to cover the chops.
  2. Put in the fridge for at least two hours or overnight.
  3. Remove the chops from the marinade and separate the solids from the liquids of the marinade.
  4. Place the chops on a pan covered with parchment paper salt and pepper them and bake either under the broiler or in the oven.
  5. I baked them under the broiler for about 20 minutes.
  6. The time depends on the thickness of the chops.
  7. Mine were thin and were ready quickly.
  8. In the meantime prepare the sauce.
  9. In a skillet in medium heat add the olive oil and the solids of the marinade, that is, the onion, garlic, rosemary, thyme, sage and the lemon zest.
  10. Sauté for three minutes.
  11. At this point I removed the herbs and threw the balsamic vinegar.
  12. If you want more intense flavor of the herbs leave them in until the end of the cooking process.
  13. Pour the balsamic vinegar and continue to sauté until evaporates more than half of it.
  14. Pour the chicken stock and lower heat to low.
  15. Simmer until the sauce starts to thicken.
  16. It took me about ten minutes.
  17. When the sauce starts to thicken, throw the honey and butter and whisk until they are fully incorporated to the batter.
  18. Add salt and pepper to taste.
  19. If you have left the herbs, don’t forget to remove them from the sauce at this point.
  20. Let it simmer for couple of minutes and turn off the fire.
  21. Place the chops on a plate and pour the sauce on top of them.
  22. They were perfect with French fries but I suspect they will go equally perfectly with mashed potatoes too.
Notes/ Σημειώσεις
Recipe loosely adapted from chef Loukakos
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/pork-chops-in-balsamic-rosemary-and-thyme-sauce/