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Pork Chops with Honey-Balsamic Glaze

Yield: 4 servings.


4 pork loin chops, with or without a bone (1 inch thick and approx 7-10 ounces each)

1/2 tsp crushed red pepper flakes

1/2 tsp salt

1/2 tsp pepper

2 Tbsp Flying Olive Single Varietal mild-medium EVOO of Choice such as Hojiblanca, Leccino, Koroneiki, or Peranzana

For the Glaze:

1/2 cup Flying Olive 18 Year Traditional Balsamic Vinegar

1/2 cup honey or agave nectar

3 green onions, chopped fine, whites only

2 garlic cloves, minced fine

1 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed

1/8 tsp salt

1/8 tsp pepper

2 Tbsp Flying Olive Butter Extra Virgin Olive Oil


Sprinkle pork chops with pepper flakes, salt, and pepper. In a large skillet, heat Single Varietal EVOO over medium heat. Add pork and cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°).

In the meantime, in a small saucepan, whisk the 18 Yr Traditional Balsamic Vinegar, honey, green onions, garlic, rosemary, salt and pepper, and Butter EVOO bring to a boil. Reduce heat; simmer uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally.

When pork chops are done, remove and keep warm under an aluminum foil tent.

In the same skillet as the pork chops, reduce the heat to a simmer. Carefully pour in the glaze and let it continue to simmer until thick enough to coat the back of a spoon. Remove from the heat. Serve drizzled on pork chops.

Submitted by Barb L.