Orders made before 12 noon will be delivered the next day except Sundays/Public Holidays.  We deliver to Disco Bay, Ma Wan, South Lantau, Tung Chung on Tue & Frid for orders made before Mon/Thu noon.

The Sweet & Sour Glaze works nicely with these Thick & Juicy Iberico Pork chops

INGREDIENTS:

FOR THE SWEET AND SOUR GLAZE

  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Sprig fresh thyme
  • Pinch of crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste

  DIRECTIONS:

  1. Defrost the Pork Chops in your refrigerator overnight, then allow them to come to room temperature for an hour or two
  2. Preheat oven to 180 degrees Celsius
  3. Season pork chops with salt and pepper, to taste.
  4. Melt butter in a large skillet over medium-high heat. Add pork chops and thyme then sear both sides until golden brown, about 2-3 minutes, spoon the butter over the chops constantly.
  5. Place into oven and roast until completely cooked through, reaching an internal temperature of 65 degrees about 8-10 minutes, Iberico can be served medium and should be pink in the middle
  6. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme, and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
  7. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
  8. Rest the pork chops for a few minutes then serve the pork with sweet and sour glaze

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