Great for the grill!
Ingredients
- 8 Pork Chops boneless, 1/2-inch thick, trimmed
- 1/2 tsp Sea Salt
- 1/4 tsp fresh ground black pepper
- 1 Tbsp Frantoio
- 3 Tbsp Shallots finely sliced
- 1/3 cup Pure Maple Syrup Balsamic
Servings: people
Units:
Instructions
- 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
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