Rosemary pork chops with red onion and balsamic marmalade

By Anna Haugh
From Saturday Kitchen

Ingredients

Rosemary Pork Chop Ingredients

• Pork chops on the bone: 4 thick-cut
• Extra virgin olive oil: 1 tbsp
• Chopped rosemary leaves: 1 tsp, plus 2–3 rosemary sprigs
• Garlic clove: 1, finely chopped
• Sea salt and freshly ground black pepper: (to taste)

Potato Salad Ingredients

• Baby potatoes: 800g/1lb 12oz, halved
• Mayonnaise: 3 tbsp
• Lemon: 1, juice and zest
• Fresh chives: 1 tbsp, finely chopped

Marmalade Ingredients

• Extra virgin olive oil: 2 tbsp
• Red onion: 1 medium, thinly sliced
• Balsamic vinegar: 2 tsp
• Soft light brown sugar: 1 tbsp

Method

Marinate the Pork Chops

1. In a bowl, combine the pork chops, olive oil, chopped rosemary, garlic, salt, and pepper.
2. Toss the ingredients to coat the pork chops evenly.
3. Allow the chops to marinate for 10 minutes. This brief marination will enhance the flavour and tenderness of the meat.

Prepare the Potato Salad

1. Fill a saucepan fitted with a steamer with water and place it over high heat.
2. Once the water is boiling, add the halved baby potatoes to the steamer basket and cover.
3. Steam the potatoes for 15–20 minutes, or until a knife easily slides through them.
4. After steaming, remove the potatoes from the heat and let them cool.
5. In a separate bowl, mix together the mayonnaise, lemon zest, lemon juice, and chives.
6. Season with salt and pepper to taste, then toss until the potatoes are well coated.

Cook the Pork Chops

1. Preheat your oven to 220°C/200°C Fan/Gas 7.
2. Choose either a griddle pan or frying pan for cooking.
3. Place your chosen pan over low heat and add the pork chops, fat side down.
4. Gradually increase the heat to high and sear the chops on all sides until they are nicely browned.
5. Transfer the pork chops to a baking tray along with any remaining rosemary sprigs.
6. Roast in the oven for 6–10 minutes, depending on their thickness, until they are cooked through.
7. Once done, remove from the oven and let them rest for 5 minutes.

Make the Balsamic Marmalade

1. In a medium saucepan, heat olive oil over medium heat.
2. Add the sliced red onion and cook over low heat for 5–6 minutes, stirring occasionally, until softened.
3. Stir in the balsamic vinegar and soft light brown sugar, bringing it to a simmer.
4. Cook for an additional 2 minutes, stirring constantly until well combined.

Serve

1. Plate the potato salad alongside the pork chops.
2. Spoon the balsamic marmalade over each chop and garnish with any remaining rosemary sprigs.