Recipes and Links

Red Apple and Chipotle Pork Chops with Apple Relish

Just in case you want to make just one part of the recipe, I've divided the ingredients to make it a bit easier. BHL

For the marinade:

3 Tbsp Flying Olive Red Apple Balsamic Vinegar

3 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil

¼ tsp onion powder or 2 tsp minced shallot

Pinch of salt and freshly ground pepper

4-four oz loin pork chops

For the Apple Relish:

1 Tbsp Flying Olive Butter EVOO

2-3 Tbsp Flying Olive Chipotle Extra Virgin Olive Oil, divided

3 large Pink Lady, McIntosh, or other baking apples, peeled cored, and diced

¼ tsp onion powder (or about ½ a small shallot or onion, diced)

2 Tbsp Flying Olive Red Apple Balsamic Vinegar

1/3 cup dried cranberries

1 Tbsp honey

Salt (I love the way Hawaiian Sweet and Salty Salt-of the-Earth* Sea Salt flavors the relish

Freshly ground black pepper

1/4-? tsp chipotle powder (optional)

Whisk together the marinade ingredients. Add to a zip lock bag and add the pork chops. Flip the bag a few
times to coat the pork chops well. Let marinade in the refrigerator for at least one hour.

When you are ready to cook the pork chops, remove them from the zip lock bag and discard the marinade,
letting them drain, while you start the relish.

In a skillet add the Flying Olive Butter and 1 Tbsp of the Chipotle EVOO's and heat on medium. Add the apples, onion powder/onion, and the Flying Olive Red Apple Balsamic Vinegar.  Sauté for about 4-5 minutes until the apples are slightly brown and the sauce begins to thicken. Add the cranberries and the honey and turn to low. Let simmer for about 10-15 minutes until the apples are tender, stirring occasionally, while the pork chops are cooking.

In a different skillet (see grilling instructions below), heat 1-2 Tbsp of Flying Olive Chipotle EVOO on medium-high heat. Sprinkle the pork chops with salt and pepper, and the chipotle powder, if desired. Add the pork chops and cook about 4-5 minutes on each side or until they reach 165 degrees internally.  To grill: heat grill to med-high.  After sprinkling the salt and pepper on the chops, sear chops on the grill 2 minutes on each side. Turn off the side under the chops and leave the other side on.  Chops should reach 165 internally.  Remove them from the heat, cover with aluminum foil, and let sit for 5 minutes.

Finish the apple relish, season to taste with salt and pepper.  Place each pork chop on a plate and spoon on the relish. Serve.

Submitted by Barb L.

*Available in the Eastgate Store