Ingredients for 2 people:

  • 4 pork chops

Marinade:

  • 1 finely chopped onion
  • 1 garlic clove, pressed
  • 3 tbsp. balsamic vinegar
  • 5 tbsp. honey
  • 3 tbsp. PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne
  • 1 tsp. Espelette chilli pepper
  • Salt

Preparation:

Prepare the marinade by mixing all the ingredients in a bowl.

Put the pork chops in an air-tight box and cover them with the marinade, . Close the box and leave to marinate for 2 hrs in the refrigerator. Then drain the meat, setting aside the marinade.

In a saucepan, sear the meat on both sides, then cook for 5 to 8 minutes, until the pork chops are well caramelised.

Put the marinade in a saucepan and gently simmer for 5 to 10 minutes.

Our suggestion: for the garnish, you can cut potatoes into quarters, season them with olive oil, salt and paprika and bake them in the oven.

This recipe can also be done on the barbecue… a real delight!

We advise you to use a delicate-tasting PDO olive oil from Corse – Oliu di Corsica- récolte à l’ancienne (traditional harvesting) for its aromas of black olives, dry hay, nuts (almond, walnut and hazelnut), mushroom, undergrowth and floral maquis scents.

You can also use one of these PDO olive oils: Nice and Nyons.