Roast Pork with Rosemary and Balsamic Onion
Roast Pork with Rosemary and Balsamic Onion



  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 2 tsp balsamic vinegar
  • 1 tbsp soft brown sugar
  • 1 boneless pork chop
  • 1 tbsp olive oil
  • 1 1⁄2 tsp fresh rosemary, chopped
  • 1 chopped garlic clove
  • Salt and pepper
  • Preheat the oven to 200C. Put the pork chop in a bowl, add the oil, the rosemary, the garlic, and plenty of seasoning. Mix well, then leave to marinate for 20 mins. Fry in a pan for 2 minutes on each side, then stick in the oven to roast for 6-10 minutes, or until cooked through. Leave to rest for 5 minutes.
  • Make the onion dressing by frying the red onion slices in a little olive oil for a few minutes to soften. Add the vinegar and sugar, bring up to a simmer, then cook for a couple more minutes to thicken. Serve the pork chop with the balsamic onion on top, and with your favourite greens on the side.
30 mins
1 serving
This recipe pairs perfectly with the Irvine 'The Earl' Cabernet France 2017 from Eden Valley, Australia.

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