Sweet maple syrup, tangy vinegar and salty soy sauce with a kick of freshness from coriander really make for an extra special pork chop in this recipe. I particularly love serving the maple glazed pork chops with griddled Baby Gem lettuce (a trick I picked up in America), which turns this humble salad green into something smoky, meaty and fresh.
1 tbsp butter
1 tbsp rapeseed oil, plus extra for brushing
4 large pork loin chops on the bone, 2.5cm thick
Sea salt and ground black pepper
1 small red onion, peeled and finely sliced
1 tbsp apple cider vinegar
4 tbsp maple syrup
1 tbsp light soy sauce
4 tbsp apple juice
6 baby gem lettuce, cut in half lengthways
Large handful of coriander leaves, roughly chopped, plus extra to garnish
5 spring onions, trimmed and finely sliced, to garnish
Large ovenproof frying pan
Large griddle pan