Prep Time: 45 mintues (20 minutes hands-on)
Meal Notes: The Roman version of sweet & sour sauce (agrodolce) is made by reducing a combination of honey and vinegar (often red wine, but, in this case, balsamic). In this recipe, the reduction is then used to glaze pork chops until they’re tangy and mouth-watering. Try serving with whipped parmesan cauliflower and a side salad.
Source: Modified from Saveur
4 boneless pork loin chops
3 Tablespoons olive oil
Salt and pepper, to taste
2 Tablespoons butter
1 teaspoon dried rosemary (or the leaves of 1 sprig fresh rosemary)
Prepare pork: Place pork chops on a plate. Drizzle with olive oil. Sprinkle with salt and pepper. Then let sit for 30 minutes.
Make sauce: Combine vinegar and honey in a small suacepan over medium heat. Simmer, stirring until liquid is reduced to about 1/4 cup. Stir in butter and rosemary, then remove saucepan from heat and set aside.
Cook pork chops: Meanwhile, preheat oven to high broil. Line a baking sheet with aluminum foil and place a baking rack on top. Place pork chops on baking rack and baste on one side with balsamic mixture. Cook pork chops for approximately 15 minutes, occasionally turning and basting with additional balsamic mixture. Remove chops when browned and cooked through.