Sweet and Sour Pork Chops

Season both sides of the pork chops generously with sea salt and black pepper.

Heat the olive oil in a pan over medium-high heat.

Add half the butter and let it melt.

Add the pork chops to the pan and sear until a golden crust develops, 3–4 minutes per side.

Turn the chops onto their fat edges to render the fat.

Remove the pork chops from the pan and set them aside to rest.

Add the remaining butter to the same pan along with the sliced onions.

Cook the onions slowly until soft and lightly caramelised, about 10 minutes.

Then 10 min of waiting

Grate or mince in the garlic cloves and add the chilli flakes, then stir for 30 seconds.

Drizzle in the honey and stir into the onions.

Pour in the red wine vinegar and allow it to reduce by half.

Stir in the chicken stock, fresh thyme sprigs, and bay leaves.

Simmer gently for 2 minutes to blend the flavours.

Then 2 min of waiting

Return the pork chops and any resting juices back to the pan.

Spoon the onions and sauce over the chops.

Cover with a lid and cook gently until the pork is juicy and cooked through, 6–8 minutes.

Then 6 min of waiting

Remove the lid, discard the thyme sprigs and bay leaves, and sprinkle with chopped fresh parsley before serving.