Pork Loin Chops with Pickled Balsamic Cherries Recipe

Ingredients

FOR THE PICKLED CHERRIES
125ml balsamic vinegar
100g caster sugar
5 thyme sprigs
1 tsp fennel seeds
1 tsp caraway seeds
50ml cold water
½ tsp salt
250g cherries
Freshly ground black pepper
FOR THE PORK LOIN CHOPS
2 Pork loin chops
Sea salt
Freshly ground pepper
1 tbsp olive oil
50g butter
2 thyme sprigs

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Method

1. To make the pickled balsamic cherries, put the balsamic vinegar. Sugar water, thyme sprigs, fennel seeds and caraway seeds into a medium pan. Add the salt and pepper and place on a medium heat and bring to a bubble. Set aside to allow the flavour to develop for a couple of hours if you can.

2. Pour the vinegar through a sieve into a jug then pour the strained vinegar back into a clean pan. Place on the heat and bring to a bubble. Add the cherries and simmer for 5 mins. You can pit the cherries before you add them to the pan if you prefer. Use a cherry pitter or push a chop stick through the cherry to push out the stone.

3. Lift the cherries out of the pan into a sterilised jar. Cook the liquid for a further 5 mins then pour the liquid over the cherries. Leave to cool.

4. To cook the pork chops, warm a large, heavy based frying pan on a medium-high heat for 2 mins. Rub the pork chops with salt and pepper. When the pan is warm, drizzle in 1 tbsp olive oil. Add the chops to the pan and cook for 5-6 mins.

5. Turn the chops over and fry for 4 mins. Add the butter and thyme sprigs to the pan. Cook for a further 2 mins, using a spoon to carefully baste the pork with the butter.

6. Transfer the chops to a warm plate, pouring over the butter and cover loosely with foil. Leave to rest for 5 mins.

7. Serve the chops a spoonful or two of the pickled cherries. This recipe will make more pickled cherries than you need for two chops. They will keep for 2 months in the sterilised jar. Also delicious with lamb or oozy brie.