This dish is called “Maiale in Agrodolce” in Italy and is a traditional preparation for pork chops and tenderloin. The sweet tanginess complements the meat and is a good autumnal recipe. We served this pork with home fries and a beet & arugula salad, but it could be served with a variety of harvest vegetables.- 2 lbs. (approximately) pork loin or chops
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 4 tablespoons unsalted butter
- Sprig of fresh rosemary (optional)
Put pork on a plate and rub with olive oil and season generously with salt and pepper. Place pork chops in a pre-heated sauté pan and brown pork on all sides (approximately 8-10 minutes)
Remove pork from the pan and set aside on a plate. Add vinegar to the pan, stirring to scrape any cooked tidbits of meat from the pan, and then add honey, butter, and rosemary to the pan. Bring to a boil and let the liquid reduce for 1-2 minutes, then add the browned pork back to the pan and coat evenly. Continue cooking over medium heat for about 10-15 minutes until cooked through, turning and basting frequently.Place the pork under your broiler on high for a few minutes to obtain a crust on the pork. Remove immediately and let the pork rest for 5 minutes before slicing into medallions and serving on warm plates with a drizzle of basting sauce.
