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Pork Chops with Pear Sauce and Sauteed Racicchio

If you’ve never tried sautéed radicchio, it has a much milder taste than cabbage. The balsamic gives it a sweeter taste but with a little crunch. I’m not a fan of cabbage, but this is tasty. It’s perfect on its own or as a side to these delicious chops with pear sauce. Chuck L.

Serves: 4

Ingredients:

4 bone in pork chops, about 8 ozs each

4 Tbsp Flying Olive Mild-Medium Single Varietal or Herbs de Provence Extra Virgin Olive OIl

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 firm pears, cut into ½” dice

2 Tbsp plus 2 tsp Flying Olive Gravenstein Apple, Cranberry Pear, Pomegranate-Quince, Grapefruit, or Sicilian Lemon Balsamic Vinegar

2 large heads of radicchio, torn into smaller pieces

1 tsp chopped fresh thyme

Salt and pepper to taste

Directions:

In a large nonstick skillet, add 2 Tbsp of a Flying Olive Single Varietal or Herbs de Provence Extra Virgin Olive Oil of Choice. Heat over high heat. When it begins to shimmer, turn it down to medium-high and add the pork chops. Cook for 5-6 minutes per side until an instant-read thermometer reads about 155-160 degrees F. Transfer the chops to a plate and cover with aluminum foil to keep warm.

In the same skillet, add the Flying Olive Butter Extra Virgin Olive Oil. Add the pears and 2 tsp of Flying Olive Balsamic Vinegar of Choice. Cook over medium-low, stirring often, until just tender, about 5 minutes (the riper the pears, the less time it takes). Transfer the pears to a bowl and keep warm.

Add the remaining Extra Virgin Olive Oil and Balsamic Vinegar to the pan. Add the radicchio to the skillet. Toss until just wilted.

Serve the pork chops topped with the pears, sprinkle on the thyme and serve the radicchio on the side.

Inspired by a recipe in RachelRayMag.com, September, 2018.

Submitted by Chuck L.