- 2 lbs. (approximately) pork loin or chops
- 3 tablespoon extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/3 cup balsamic vinegar
- 2 tablespoon honey
- 4 tablespoon 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 pan, stirring to scrape any cooked tidbits of meat from pan, and then add honey, butter and rosemary to the pan. Bring to a boil and let liquid reduce for 1-2 minutes, then add 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 pork rest for 5 minutes before slicing into medallions and serving on warm plates with a drizzling of basting sauce.