How to make
Marinate the pork chops with salt, black pepper, Worcestershire sauce and olive oil and leave them to marinate for half an hour.
Meanwhile, clean the vegetables and cut them into thin strips, slightly longer than the narrow side of the pork chops.
Heat the olive oil in a pan suitable for the amount of chopped vegetables and fry the peeled and crushed garlic clove for a few minutes. Add the vegetables on sticks and fry them for about 5-7 minutes. Season them with salt and remove them from the pan.
In a small saucepan, melt the butter for the sauce. Fry the finely chopped onion for about 3 minutes, until it softens. Add the balsamic vinegar, brown sugar and broth and stir to mix everything well. After the sauce boils, reduce the heat and simmer, until the sauce is reduced by half.
Meanwhile, wrap a bundle of the chopped vegetables in each pork chop. Roll them up and secure with a toothpick. Be careful not to stick the toothpicks in too much, as the bundles will be fried and must be turned.
Heat olive oil in the pan used for the vegetables and fry the bundles for 5 minutes on each side. Serve the pork chops with the vegetables drizzled with the balsamic sauce.
The pork chops with balsamic glaze and vegetables are very tasty!
