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George Washington's Pork Chops with Cherry Sauce

Yield:4 servings.

Ingredients:

1 Tbsp minced fresh rosemary or 1 tsp dried rosemary

1 tsp Kosher salt, plus more for the sauce, if desired

½ tsp freshly ground black pepper, plus more for the sauce, if desired

1 tsp finely minced garlic

5 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

4 pork loin chops, preferably bone-in and at least 1 inch thick

1 Tbsp minced shallot

1 cup cherries, stemmed, pitted and halved or frozen cherries, thawed

½ cup Flying Olive Black Cherry Balsamic Vinegar or a fruity red wine such as Merlot, Cabernet Sauvignon, or Shiraz or a combination of the two

Directions:

Rinse and pat dry the pork chops. Mix 1 Tbsp Flying Olive Rosemary EVOO, the rosemary, salt, pepper, and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before cooking.

When ready to cook the pork chops, heat a cast iron (best) or regular skillet on medium-high. Add 2 Tbsp of the Flying Olive Rosemary EVOO. Sear each side of the pork chops for about 3-4 minutes. Turn over and repeat. Move to a platter or plate and place in a warm oven covered loosely with foil, while you cook the other chops. The internal temp should read 135 degrees. Just remember, they will continue to cook even after taking them off the heat. (*Indirect grilling directions below)

In the same skillet, add the last Tbsp of Flying Olive Rosemary EVOO to the skillet over medium heat. Add the shallots, and cook until soft, 1-2 minutes. Add the cherries, Flying Olive Black Cherry Balsamic Vinegar and/or wine, and juices from the pork chops. Cook, stirring occasionally, until the liquid reduces into a syrup, 5 to 10 minutes. Season with salt and pepper. Pour the sauce over the chops, and serve.

*Indirect grilling directions: Heat one side of a charcoal or gas grill to medium-high. Cook the chops over the hottest part of the fire until well seared on both sides, about 3 or 4 minutes per side. Move them to the other side without the heat. Cover and cook until done, anywhere from 2 to 10 minutes, depending on the thickness of the chops. The pork is done when an instant-read thermometer registers 135 degrees in the thickest part . Transfer them to a platter and cover loosely with aluminum foil, letting them rest while you make the sauce.

Submitted by Barb L.