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Glazed Pork Chops with Strawberry Tarragon Salsa


For the Glaze:

½ cup Flying Olive's Strawberry Balsamic Vinegar

2 Tbsp chicken broth or water

1 tsp honey or agave nectar

Pinch of salt

For the Salsa:

1 small garlic clove, minced

2 Tbsp chopped or snipped chives

1 Tbsp chopped tarragon

2 tsp lemon zest

A pinch of crushed red pepper flakes (optional)

½ cup chopped fresh strawberries

Salt, and freshly ground pepper to taste

For the Pork Chops:

1 Tbsp Flying Olive's Lemon EVOO (you can also use Flying Olive's Garlic EVOO, or your choice of Flying Olive's Single Varietal Extra Virgin Olive Oil)

2 boneless pork loin chops (4 ounces each)

2 Tbsp balsamic glaze (from recipe above)

Tarragon sprigs, for garnish (optional)


For glaze, mix strawberry balsamic, chicken broth, honey and salt in a small saucepan.  Simmer gently for 20 minutes, stirring occasionally, until glaze coats the back of a spoon.  Set aside.

In a medium bowl, combine garlic, chives, tarragon, lemon zest and red pepper flakes.  Add strawberries and let it marinate for about 15 minutes.  Season with salt and pepper to taste. (NOTE: More than 15 minutes and the strawberries get soggy). Cover and set aside.

Heat the olive oil in a large nonstick skillet over medium-high heat.  When the oil is hot, add pork chops.  Cook pork chops about 5 minutes on each side, or until browned and cooked through.  Immediately remove from pan and let rest for 5 minutes, covered. Transfer pork chops to a serving platter.  Drizzle the strawberry balsamic glaze over the chops first, and then spoon fresh berry salsa over pork.  Garnish with tarragon sprigs, if desired.  Serve immediately.

Submitted by Barb L.