Black Currant and Rosemary Marinated Pork Chops



4 pork loin chops (about 1 ½ lbs)

3 Tbsp Flying Olive Black Currant Balsamic Vinegar

3 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

½ tsp garlic powder

1 clove garlic, minced

1 Tbsp minced rosemary

Salt and pepper to taste


Rinse and pat dry pork chops. Place in a zip-lock bag.  Whisk together remaining ingredients and pour over chops in bag.  Flip the bag until all the chops are coated . Marinade for at least 1 hour.

Heat the grill to med-high.  Drain marinade from pork chops and discard.  Place chops on heated grill.  Sear 2-3 minutes on each side (depending on their thickness).  Turn and sear other side.  Cook until internal temperature reaches 160 degrees.  Remove from grill and let sit under foil for about 10 minutes.  Serve.

Submitted by Barb L.