Pork Chops with Roast Onion Balsamic Sauce

1 Tbsp of oil

2 Good quality thick pork chops (preferably from a good butcher)

1 Tbsp of Little Black Hen's roasted onion balsamic vinegar

6 Tbsp of Crème Fraiche

Add the oil to the pan over a medium to high heat. When the oil is hot, add the chops one by one. Slide the chops around the pan to stop them from sticking and fry for 6 minutes each side until browned well on both sides. Check the meat is cooked through and place on a serving plate to rest until needed. 

Reduce the heat to low, allowing the pan to cool down (this is particularly important if you are using electric).

Add the Roast Onion Balsamic Vinegar. Deglaze the pan by mixing the vinegar well with the left-over contents of the pork chops until the pan looks a bit cleaner. Add the crème fraiche and stir well until completely dissolved with the pan juices.  Spoon on top of the pork chops and serve up. 

Every month we give you the chance to win a £5 voucher to spend with us at The Cooking Plumber. All you have to do is share a photo of a dish that you've made using one of our products on social media, naming the product and tagging @thecookingplumber. You will then be automatically entered into the draw at the end of that month.