4 pork chops

3 tsp salt & pepper 

1/3c balsamic vinegar

2tbsp Paradis Valley Honey

4tbsp unsalted butter

1 sprig fresh rosemary or 2tsp dried rosemary spice

 

Season pork chops with salt and pepper; meanwhile heat the frying pan with a drizzle of oil. 

In a separate saucepan combine vinegar & Paradis Valley honey; cook over medium heat until reduced to 1/4c. Stir in butter and rosemary and set aside.

Place pork chops on a hot pan and brown each side while lightly basting with balsamic mixture.

Transfer chops to baking dish; drizzle the remainder of the honey-balsamic mixture over the top and bake covered for 20mins or until cooked through.

 

 

 

Baste top of chops with a mixture from the bottom of the pan and serve hot with rice and a side of veg.

Serves 4