For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly.
For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Frantoio over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.
Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince (see side dishes) to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and quinces over the pork chops.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores Pure Maple Balsamic Vinegar
Mix all ingredients well and place in a zipper bag or container with up to three pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours.
Twist: Change up the traditional balsamic vinegar to honey ginger or blackberry ginger. Add a little kick with a bit of cayenne or harissa olive oil. For another twist, try Toasted Sesame Oil
Slice Pork Loin flat. Top with chopped pears, pecans, cranberries, and onions. Roll lengthwise and tie with cooking twine. Place in baking pan with rack and drizzle with Cinnamon Pear Balsamic. Roast until it reaches 170 degrees.
Twist: Cinnamon Pear also goes great on poached pears, baked apples, fresh fruit, and ice cream!
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half – 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.
Preheat oven to 350º if you have thick pork chops (thinly sliced chops can be cooked on stove top)
In a trio of bowls--in this order, put parm cheese, the eggs, and bread crumbs in their own bowls. Whisking the eggs together .
Salt and pepper the chops. Dip the chops in the cheese, pat the cheese to the chop, dredge in the eggs, and then dip the chops in the breadcrumbs. Pressing and coating thoroughly.
Heat the oil and the butter in a very large skillet over medium heat. Add the pork chops and cook until golden brown on the first side -- 6 minutes. Adding more oil if necessary.
Flip the chops and cook until the other side golden. You want pork to be at least 150º. You may finish baking thick chops in the oven to reach the 150º 10-12 minutes.
Serve with pasta, risotto, or Italian Salad
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
