Balsamic Pork Chops

• 2 thick cut pork chops
• 1 tsp. Herbes de Provence
• Salt & fresh-ground black pepper, to taste
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 cloves garlic, minced
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. beef stock
• 1 Tbsp. brown sugar
• 1 tsp. cornstarch mixed with cold water
• Minced parsley for garnish

If you want your pork chops to be especially tender and juicy, marinade them in buttermilk laced with a little Tabasco for 8–24 hours in the fridge. When it's an hour before you want to cook them, scrape off the marinade, dry the chops with a little paper towel, and let them come up to room temperature.

Sprinkle the chops on both sides with salt, pepper, and the herbs. Heat the oil and butter in a skillet and, when the butter starts foaming, add the chops and sear them on both sides.

Remove the chops to a plate and empty out most of the fat. Toss in the garlic and cook until it just starts to brown, then add the vinegar, stock, and sugar. Let this cook for 2 minutes, scraping up anything stuck to the bottom of the pan.

Lower the heat and put the chops back in the pan, turning them to get them coated in your sauce, then take them out again, shake up your jar of cornstarch and water, and add it to the skillet, stirring well as the sauce thickens.

Add the chops back in, then plate them with plenty of sauce, steamed green beans, and mashed potato, sprinkling all with parsley.