Pork Chops with Elderberry Balsamic Sauce
with Milanese Gremolata & Garlic Olive Oils, Elderberry Balsamic, Sicilian Lemon White Balsamic & Red Wine Vinegar
Ingredients:
- 2 – 1" thick bone-in pork rib chops
- 1 1/2 tsp Kosher salt
- 2 Tbsp Milanese Gremolata Olive Oil, divided
- 1 large shallot, finely shopped
- 1/4 cup Red Wine Vinegar
- 1 tsp Dijon mustard
- 1/2 cup water
- 1 Tbsp Sicilian Lemon White Balsamic
Elderberry Balsamic Sauce
- 1 cup frozen or thawed huckleberries (substitute blueberries)
- 1/2 tsp freshly squeezed lemon juice
- 2 Tbsp Elderberry Balsamic
Green Beans
- 1 lb green beans
- 1/2 tsp salt
- Black Pepper
- 1 Tbsp Garlic Olive Oil
- Bacon, optional
Directions:
Elderberry Balsamic Sauce
In medium saucepan combine ingredients and stir until reduced and thickened.
Green Beans
In medium pot, boil water, add green beans, and cook 2-3 minutes. Drain and set aside. In medium saucepan heat oil over medium. Add green beans and sauté. Sprinkle with salt and pepper. Wrap with strip of bacon for presentation, if desired.
Pork Chops
Season pork chops with salt. Heat 1 Tbsp Milanese Gremolata Olive Oil in large skillet on medium-high. Cook chops until well browned, about 3 minutes. Flip and cook additional minute until lightly browned on second side. (Or use grill for this step.) Chops will not be fully cooked. Transfer to a plate.
Reduce heat to medium. Pour remaining Tbsp Milanese Gremolata Olive Oil into same skillet and add shallots. Cook 3 minutes, stirring often, until softened and just beginning to brown. Add Red Wine Vinegar, Dijion mustard, and Sicilian Lemon White Balsamic. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add 1/2 cup water to skillet and season with salt. Reduce heat as needed to maintain very low simmer. Return chops to skillet, darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes. Transfer to plates and spoon over pan sauce.
Serve with Elderberry Balsamic sauce and green beans.
