This is a straightforward yet delicious dish that’s perfect for a comforting dinner. The pork chops are seasoned with a blend of fennel seeds, chilli flakes, and dried sage, then seared to create a tasty, caramelised crust.
The garlic oil in the seasoning mix adds a rich depth of flavour that complements the pork really well. Once the chops are seared, they’re transferred to the oven to finish cooking. This step ensures they stay juicy and tender. Meanwhile, a simple balsamic reduction is made on the hob. Combining balsamic vinegar with honey, this reduction turns into a glossy, tangy sauce that adds a great balance of sweet and sour to the dish.
The result is a meal that’s really tasty, with a great contrast between the seasoned pork chops and the sweet-tart balsamic glaze. Serve it with your favourite side dishes (I’ve gone with potatoes and carrots), and you’ll have a well-rounded meal that’s very easy to make.
Garlic and Fennel Pork Chops with Balsamic Reduction
Ingredients
- 3 tablespoons garlic oil
- 1 tablespoon fennel seeds
- 2 teaspoons chili flakes
- 1 teaspoon dried sage
- Pinch of salt
- 2 pork chops
- 240 ml balsamic vinegar
- 30 ml honey
Directions
- Preheat your oven to 190°C.
- In a small bowl, mix the fennel seeds, chili flakes, dried sage, and a pinch of salt. Add the garlic oil to the dry ingredients and stir until well combined to form a paste.
- Pat the pork chops dry with paper towels. Rub the garlic oil and spice mixture evenly over both sides of each pork chop, ensuring they are well-coated for maximum flavour.
- Next, sear the pork chops. Heat a large, oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear for about 2-3 minutes on each side until they are browned and have a nice crust.
- Transfer the skillet with the seared pork chops to the preheated oven. Bake for about 15-20 minutes.
- Remove the pork chops from the oven and let them rest for 5 minutes before serving. Garnish with fresh herbs or a squeeze of lemon for added brightness.
- Meanwhile, in a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a boil over medium heat. Reduce the heat to low and let it simmer until the sauce has reduced by half and thickened a little, approximately 10 minutes. Season with salt and pepper to taste. Drizzle the balsamic reduction over the pork chops just before serving.
