Rosemary pork chops with red onion and balsamic marmalade
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Rosemary roasted pork chops are served with a sticky red onion marmalade and herby potato salad. The perfect Sunday meal for transitioning towards autumn.
Ingredients
For the rosemary pork chop
- pork chops: 4 thick-cut pork chops on the bone
- olive oil: 1 tbsp extra virgin olive oil
- rosemaryrosemary: 1 tsp chopped rosemary leaves, plus 2–3 rosemary springs
- garlic: 1 garlic clove, finely chopped
- black pepper: sea salt and freshly ground black pepper
For the potato salad
- potatoes: 800g/1lb 12oz baby potatoes, halved
- mayonnaise: 3 tbsp mayonnaise
- lemon: 1 lemon, juice and zest
- chives: 1 tbsp finely chopped fresh chives
For the marmalade
- olive oil: 2 tbsp extra virgin olive oil
- red onion: 1 medium red onion, thinly sliced
- balsamic vinegar: 2 tsp balsamic vinegar
- brown sugar: 1 tbsp soft light brown sugar
Method
Put the pork chops in a bowl with the oil, chopped rosemary, garlic, salt and pepper and toss to coat. Leave to marinate for 10 minutes: you’ll be surprised how this time can transform your chop from nice to remarkable.
To make the potato salad. Fill a pan fitted with a steamer with water and set over a high heat. Once the water is boiling, put the potatoes into the basket, cover and steam for 15–20 minutes, or until a knife slides right through the potatoes, then leave to cool.
Mix in the mayonnaise, lemon zest and juice and the chives in a bowl and season with salt and pepper to taste. Toss until well coated.
Preheat the oven to 220C/200C Fan/Gas 7.
I like to cook a chop on a griddle pan for a good smoky flavour, but you can use a frying pan. Place your chosen pan over a low heat, then place the chops fat side down. Increase the heat to high and sear the chops all over, to get colour on all side.
Put the rosemary sprigs in a baking tray along with the pork chops. Roast for 6–10 minutes, depending on thickness, until cooked through. Remove from the oven and allow to rest for 5 minutes.
Meanwhile, to make the balsamic marmalade, heat the olive oil in a medium saucepan. Fry the onion over a low heat for 5–6 minutes, or until softened, stirring occasionally. Add the vinegar and sugar and bring to a simmer. Cook for a further 2 minutes, constantly stirring.
Serve the potato salad on plates along with the pork chops. Spoon the marmalade over the chops and scatter with the remaining rosemary.
