Pork Chop with Rosemary
Pork Chop with Rosemary



  • 1 pork chop
  • 1 tbsp olive oil
  • 1.5 tsp chopped rosemary, plus 3 rosemary stalks
  • 1 chopped garlic clove
  • Salt and pepper
  • For the Balsamic Onion
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 2 tsp balsamic vinegar
  • 1 tbsp brown sugar
  • Preheat the oven to 200C. Put the chop in a bowl and add the oil, a tsp of chopped rosemary, and the garlic. Season well, and marinate for 10 mins. Fry the pork chop for 2 mins on each side, or until golden. Place a few rosemary sprigs in the centre of a baking tray and place the chop on top. Roast for 8 mins in the oven, then leave to rest.
  • Meanwhile, heat the olive oil in a saucepan and fry the onion for 5 mins to soften. Add the vinegar and sugar, and simmer for 2 mins. Spoon the onion mixture onto a plate, and add the sliced pork chop on top. Garnish with more chopped rosemary, and serve.
30 mins
1 serving

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