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.