Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce)


4 servings
¼ cup olive oil, plus extra as needed olive oil¼
4 (8-ounce) boneless pork chops, about 1 ½ inches thick boneless pork chops, 2-inch-thick4
Kosher salt and freshly ground black pepper kosher salt and freshly ground black pepper1
½ teaspoon crushed red pepper flakes red pepper flakes½
½ cup balsamic vinegar balsamic vinegar½
½ cup honey honey½
2 cloves garlic, minced garlic clove2
3 scallions, pale green and white parts only, finely chopped scallion(s)3
1 teaspoon chopped fresh rosemary leaves fresh rosemary1
½ stick (4 tablespoons) unsalted butter, cut into ½-inch cubes, at room temperatureunsalted butter½
Kosher salt and freshly ground black pepperkosher salt and freshly ground black pepper1


In a large, heavy skillet, heat the olive oil 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. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
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.

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