RECIPE MAGIC!

PORK CHOPS WITH WILD MUSHROOM & CRANBERRY

INGREDIENTS:

1/2 cup Wild Mushroom Sage EVOO
2 tbsp Garlic olive oil
1/4 cup Cranberry Pear white balsamic 
6 pork rib chops, bone-in

DIRECTIONS:

Whisk all ingredients in a deep bowl.  Place pork chops in single layer in shallow baking dish or in a ziplock bag. Cover completely with mixture.  Marinate in fridge for at least 2 hours. Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork chops from the marinade and shake off excess mixture to prevent burning.  Cook the pork chops 5 to 6 minutes per side until instant-read thermometer inserted into the centre is 135 degrees, and still pink inside. Do not overcook. Serve with extra EVOO and balsamic. Optional: On stove top, sear and cook chops on high heat in cast iron pan. Serve with drizzles of Wild Mushroom olive oil and Cranberry Pear white balsamic.