Pork in agrodolce sauce

Ingredients:

• 4 natural pork loin cutlets, on the bone (approximately 340 g each)
• 0.5 cup balsamic vinegar
• 2 cloves garlic, peeled and crushed
• 4 sprigs of fresh thyme
• 3 tablespoons of honey, such as acacia
• 3 tablespoons unsalted butter, room temperature
• 2 tbsp. l. olive oil

Preparation:

1. Combine the vinegar, garlic, and thyme in a small saucepan. Bring to a boil over medium heat. Continue to simmer until the liquid has reduced by half, about 5 minutes. Add the honey and continue to simmer at a low simmer until the mixture thickens slightly, another 3-4 minutes. Stir in the butter and set aside.
2. Heat a grill pan over medium-high heat.
3. Sprinkle the patties evenly on both sides with 1 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with olive oil and place on a hot grill pan. Cook on one side until browned, about 5 minutes.
4. Flip the patties over and cook for another 5 minutes on the other side. Brush the patties with a little sauce and continue brushing and turning until the meat is browned and the internal temperature reaches 145°F (65°C) on a meat thermometer. Transfer the pork to a platter and let rest for 10 minutes. Serve drizzled with the remaining sauce.