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.