- 1 tbsp olive oil
- 2 pork chops, trimmed (keep the left overs)
- 1 sprigs rosemary
- 1 sprigs thyme
- knob of butter
- 1/2 lemon, juice and rind (thinly sliced)
- 1 tbsp honey
- 550 ml malt vinegar
- 550 g caster sugar
- 1 tbsp crushed juniper berries
- 4 parsnips, peeled and thinly sliced on a mandoline
1. Preheat the oven to 220C/200C fan/gas 7.
2. Heat the olive oil in an ovenproof frying pan and fry the pork chops with the herbs and trimmings for 1-2 minutes on both sides, or until golden-brown all over. Place into the oven and roast for 7-8 minutes, or until the pork is cooked through. Remove from the oven and transfer the pork chops to a warm place to rest.
3. Return the pan to the heat and add the butter and a squeeze of lemon juice. Stir in the honey and cook for a few minutes, or until reduced to a sauce consistency. Remove the trimmings before serving.
4. Place the malt vinegar, sugar and juniper berries into a non-reactive pan and bring to the boil. Cook for a few minutes, or until thickened enough to coat the back of a spoon. Add the sliced parsnips and simmer until the parsnips are tender with a little bite.
5. Serve the pork chop with the parsnips alongside and the pork juices drizzled over.