PORK CHOPS WITH WILD MUSHROOM & CRANBERRY
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
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.
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