Pork chop with balsamic cream sauce with juniper

1. Cook pearl couscous in salted boiling water for 8–10 minutes until tender, then drain and set aside.
2. Season pork pieces generously with salt and black pepper on all sides.
3. Heat olive oil and 1 tbsp butter in a heavy skillet over high heat, then sear pork pieces for 2–3 minutes per side until browned. Remove and set aside.
4. Reduce heat to medium, add remaining butter, and sauté shallot and garlic until softened, about 2 minutes. Add crushed juniper berries and thyme, cooking for 30 seconds until fragrant.
5. Deglaze the pan with balsamic vinegar, scraping up any browned bits, and let it reduce by half, about 1–2 minutes.
6. Pour in stock and bring to a simmer, then stir in heavy cream and Dijon mustard. Simmer for 3–4 minutes until the sauce thickens slightly.
7. Return pork to the pan and simmer gently in the sauce for 5 minutes until cooked through and coated in the sauce.
8. Serve the pork and balsamic cream sauce over the pearl couscous, spooning extra sauce over the top.

Tip: Lightly crush the juniper berries with the flat of a knife before adding them — this releases their aromatic oils without making the dish bitter. Remove them before serving for the best texture.