Roasted pork chop with rosemary and red onion
A great pork chop recipe for one, that can easily be scaled up. The sweet balsamic-fried red onion really cuts through the richness of the pork chop. Serve with mashed or baked potatoes and greens.
Ingredients
- 1 thick boneless pork loin steak or boneless pork chop
- 1 tbsp extra virgin olive oil
- 1½ tsp finely chopped fresh rosemary, plus 2–3 longer stalks for roasting
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
For the balsamic red onion
- 2 tbsp extra virgin olive oil
- 1 medium red onion, sliced
- 2 tsp balsamic vinegar
- 1 tbsp soft light brown sugar
Method
Preheat the oven to 200C/180C Fan/Gas 6. Put the pork chop in a bowl and add the oil, a teaspoon of the chopped rosemary and the garlic. Season with salt and ground black pepper and toss well together. Leave to marinate for 10 minutes.
Place a frying pan over a medium-high and fry the pork for 2 minutes on each side, or until lightly browned. Place a few long sprigs of rosemary in the centre of a small baking tray and put the pork on top. Roast in the oven for 6–10 minutes, depending on thickness, or until cooked through. Take out of the oven and leave to rest for 5 minutes.
While the pork is cooking, make the balsamic red onion. Heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until well softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, stirring.
Spoon the onion onto a warmed plate. Put the pork on a board and remove the fat. Thickly slice the pork and place on top of the onion. Garnish with the rest of the finely chopped fresh rosemary. Serve.