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Grilled Pork Chops with Strawberries and Balsamic Glaze

Serves: 4


1 Tbsp Flying Olive Basil Extra Virgin Olive Oil, plus a little more for oiling grates

¼ cup Flying Olive Strawberry Balsamic Vinegar

4 center cut pork chops, about ½-3/4” thick

Sea salt

Freshly ground black pepper

1 cup thinly sliced strawberries

¼ cup crumbled goat cheese, if desired (photo shows without cheese)

2 Tbsp chopped fresh basil, chopped or torn


Prepare charcoal or gas grill for direct cooking over medium heat. Coat grates with a little Flying Olive EVOO drizzled on a paper towel held with tongs.

Place the Flying Olive Strawberry Balsamic in a pan over medium heat. When the balsamic starts to bubble, reduce heat to very low. Simmer for about 5-10 minutes, stirring occasionally, until the balsamic becomes thick and coats the back of a spoon. Be sure it does not burn! Set aside to cool.

In the meantime, season chops with salt and pepper. Grill the chops, covered, for 10 minutes or until cooked to the desired doneness (145-155 degrees F), turning once. Transfer chops to a serving platter and cover loosely with foil; let stand 10 minutes.

To serve, top chops with strawberries, goat cheese (if desired). Drizzle with strawberry balsamic glaze and sprinkle on fresh basil.

Submitted by Barb L.