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Marinade with Pomegranate-Quince Balsamic and Blood Orange EVOO

Ingredients:

¼ cup Flying Olive Pomegranate Quince White Balsamic Vinegar

¼ cup Flying Olive Tuscan Herb EVOO

1 tsp finely chopped fresh rosemary

Freshly ground black pepper and salt

4 Pork Chops

Preparation:

Whisk ingredients together and pour in a zip-lock bag.  Wash and dry pork chops and place in the bag.  Marinate for at least 30 minutes. Remove chops from bag and discard marinade.  Grill or broil until chops are cooked thoroughly.  Remove from heat and let sit, covered with aluminum foil for 5-10 minutes.  Serve.