Pan-Fried Pork Chop with Balsamic Vinegar and Mustard

Tips:

Le Creuset cast iron grill is good at heat retention, which can seal in the juice and nutrition but make the food crispy, and the ribbed base gives characteristic grill lines and flavour even.

• Product used: Square Skillet Grill With Handle 26cm

Ingredients 

(Servings: 2)

• 2 Pork Chop

Sauce:

• 4 tablespoons Balsamic Vinegar
• 1 tablespoon Mustard
• 2 tablespoons Olive Oil
• 1 tablespoon Ketchup
• 1/2 tablespoon Thyme
• 1 tablespoon Rosemary
• Salt to taste
• Pepper to taste

Instructions

1. Pound the pork chop with back of a knife or a meat mallet, then marinate the pork chop evenly with the seasoning for about 5 minutes.
2. Brush oil thoroughly on cold Le Creuset 26cm Square Skillet Grill, preheat the grill under medium heat for about 4 minutes.
3. Put the pork chop on the preheated grill to cook under medium heat for 6-8 minutes each side (do not keep turning the pork chop over during cooking), then serve the dish hot with the whole skillet grill.