Polynesian Pork Chops

Yield: 4 Servings


4 Pork Chops, loin or bone in, about 1-1 ½ lbs

2 Tbsp Flying Olive Fig Balsamic Vinegar

2 Tbsp Flying Olive Pineapple Balsamic Vinegar

2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

¼ tsp-? Flying Olive Cayenne Red Chili, Harissa, or Chipotle Extra Virgin Olive Oil optional

1 tsp freshly grated ginger

¼ tsp allspice

¼ tsp crushed dried thyme

¼ tsp salt

¼ tsp black pepper

About 1 Tbsp lime zest, if desired


Rinse and pat dry pork chops. Place in a re-sealable plastic bag.

Mix together the remaining ingredients except for the lime zest. Pour the marinade over the pork chops and flip the bag several times. Marinate for several hours to overnight in the refrigerator.

When ready to grill, oil grates with a little Flying Olive Persian Lime EVOO. Turn the grill on to high and let preheat 5-10 minutes. Remove pork chops from the marinade and drain. Discard the marinade.

Turn the grill down to medium. Sear the pork chops on each side for about 2-3 minutes until well seared. Turn with a spatula and sear the other side. Cook until pork is done, about 165 internally.

Remove the chops from the grill and place under a foil tent for about 10 minutes. Sprinkle with the lime zest, if desired, before serving.

Submitted by Chuck and Barb Lohrke