Balsamic Pork Chops

1. I used pork scotch fillets but any steak-type cut of pork suitable for quick cooking is perfect for this! This would also be fabulous with pork tenderloin - either cut it into medallions or keep it whole and sear then bake to finish it off while making the sauce. This recipe is not suited to cuts requiring slow cooking to make them tender, like ribs, shoulder/butt

2. Honey also works but it won't thicken quite as much / you need to reduce it further to get the same consistency shown in the photos. The flavour is lovely!

3. With this cook time, the pork will still be a teeny bit pink inside which is ok because it will be resting for quite a while while we make the sauce and it cooks a bit more IN the sauce later.

4. You don't need to stand over the stove, but keep an eye on it. Don't wander too far. If you leave it too long and it reduces down to a really thick sticky glaze, it can be salvaged by whisking in water.

The cook time for the syrup will depend on strength of stove, heat retention of skillet and size of skillet.

5. I served the Balsamic Pork Chops with these Crispy Smashed Potatoes by Sprinkles and Sprouts food blog. Here is an abbreviated recipe: Boil baby potatoes until soft, drain then leave in colander to steam dry. Crush lightly with fork or potato masher so they mostly stay in one piece, drizzle with olive oil and/or melted butter, sprinkle with salt, pepper and dried thyme. Bake at 200C for 25 min or until golden and crispy.

6. Nutrition is per serving for the pork chops only and assuming all the sauce is consumed.