Classic combinations really do work best, so it’s no wonder that the tried and tested combination of pork, rosemary and apple is a marriage made in heaven in this dish. Combined with the sweetness and tang of the balsamic shallots, this pork Chops recipe makes a fail safe supper for all the family. Great with sweet potato wedges or other root vegetables when it’s a little colder outside.
Pork Chops Ingredients:
- 4 higher welfare, pastured pork chops
- Olive oil
- 4 – 6 medium shallots, sliced roughly
- 1 tbsp balsamic vinegar
- 1 tbsp coconut sugar
- 1 small red apple, cut into wedges
- 1 tsp fresh rosemary
Pork Chops How To:
Season the pork chops with black pepper and sea salt
Heat 1 tbsp of olive oil in a pan over a low heat. Add the shallots, and cook gently for around 5 minutes until soft. Add the balsamic vinegar and coconut sugar, and toss to coat the shallots. Continue to cook gently for a further 5 minutes, stirring often so they do not burn.
Meanwhile, heat another tbsp of olive oil in a separate frying pan to a high heat. Drop in the pork chops, and cook for 3 – 4 minutes each side.
Season the shallots with a little sea salt, and then add the rosemary to the pan.
Remove the pork from the heat, and separate on to serving plates. Garnish with the apple slices and the shallots on the side.