Thursday, December 12, 2013

Lemon Glazed Pork Chop

  • 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.

1 comment:

  1. This one you stole from McCormick. Apparently you have no creativity because you don't post your own recipes, you would rather take the easy route and steal them from other sites. Pathetic!!!