Recipes and Links

Lemon Rosemary Pork Chops

Serves: 4


4 bone-in pork chops ¾” – 1” thick

1/8 cup Flying Olive Rosemary, Garlic, Gremolata, Wild Mushroom and Sage, Lemon, or a Combination of Choice

1 tsp lemon zest (zest first, then squeeze for juice)

1 Tbsp fresh lemon juice

2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 tsp rosemary, dried

2 tsp garlic, minced (about 2 cloves)

1 tsp oregano or sage, dried

½ tsp salt

½ tsp pepper


In a small bowl, combine the Flying Olive Extra Virgin or Combination of Choice, lemon zest, lemon juice, Flying Olive Sicilian Lemon Balsamic, rosemary, garlic, sage, salt, and pepper. Transfer to a large re-sealable bag and add pork. Flip the bag a few times. Set aside for 30 minutes, flipping occasionally.

Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard the marinade. Grill pork until internal temperature reaches 145 degrees F, about 4 minutes per side. Remove chops from grill and let rest 10 minutes under foil

Submitted by Barb L.