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Ingredients
2 servings
4 small pork chops4 tbsp balsamic vinegar
¼ cup olive oil
4 tbsp honey
2 chili peppers
5 baby or 2 medium potatoes
2-3 cherry tomatoes
1 small cucumber
100 gr. dried sour cherries
1 orange (only the juice)
Salt
Pepper
¼ tsp red hot paprika
Dried oregano
Garlic powder
50 g. pumpkin
1 onion
100 ml. red wine
Process
Put the chops in a bowl with the chili peppers, the onion cut into rings and the herbs to marinate for some hours.
Wash and scrub the potatoes, leaving the skins on. Cut the pumpkin and the potatoes into small cubes. Boil the potatoes and the pumpkin cubes in salted water until soften. In a frying pan heat the olive oil over medium-high heat. Add the pumpkin and the potatoes. Add oregano. Remove from heat and keep them warm.
Add oil to cover the bottom of the frying pan and whet it heats put the chops in. Don't forget to cover with the lid to prevent chops from losing their fluids. Add the orange juice, the balsamic vinegar, the honey, the sour cherries and the wine. Pepper. When the chops are caramelized serve them. Strain the fluids of the pan in a small bowl and add some some cour cherries (optionally).
Cut the cucumber and the cherry tomatoes.
Serve in a plate as it is seen in the picture above.
