Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce)

This dish not only tasted amazing but it was so easy and quick to make. It literally took less than 30 minutes to create such an elegant and sophisticated dish and it didn’t require much ingredients either. I adapted the recipe a bit and used bone-in pork chops instead of boneless because it adds more flavor and juiciness. Plus, I love the thickness on these bone-in pork chops. As for the dish, I really enjoyed the well balanced sweet and sour glaze, which created such succulent chunks of pork. It had such a sweet bite to it which was wonderfully complemented by the subtle spiciness from the red pepper flakes. The boyfriend loved it as well and wolfed down his entire dish, as well as the leftover meat on the bone.

Spiced Pork Chops with Sweet and Sour Glaze (adapted from Giada De Laurentiis):

Yields 2 servings

• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1 clove garlic, minced
• 2 scallions, pale green and white parts only, finely chopped
• 1/2 teaspoon fresh rosemary leaves, chopped
• 2 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, plus extra as needed
• 2 pork chops, 1 1/2 inches thick, bone-in
• 1/2 teaspoon crushed red pepper flakes, or more to taste

In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved.

Simmer for 9 minutes, or until slightly reduced.

Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.

Heat olive oil in a medium skillet over high heat.

Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes.

Add the pork to the pan and cook until cooked through, about 5 to 6 minutes on each side. 

Arrange the pork chops on a platter and drizzle with the glaze.