4 servings kosher salt and pepper black freshly ground
0.3 cup olive oil as needed
32 ounce pork chops boneless thick
0.5 teaspoon pepper flakes red crushed
3 scallions white green finely chopped
4 tablespoons butter unsalted cut into 1/2-inch cubes, at room temperature
Equipment
frying pan
sauce pan
whisk
aluminum foil
Directions
Watch how to make this recipe.
Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes.
Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or
Remove the pork from the pan, cover loosely with foil, and set aside.
Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced.
Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
Arrange the pork chops on a platter and drizzle with the glaze.
