Maple Balsamic Pork Chops

Ingredients

NOTE: Adding beer to this recipe is optional.

Directions

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In non-stick 12-inch skillet, heat the Robust EVOO over medium-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. Adjust seasoning with sea salt and fresh ground pepper.

To serve, ladle the pan sauce over the pork chops.

Serves 4

Optional:

Marinate pork butt chops in half a can of beer (Beer of your choice, a lighter beer not too strong in hops works nicely) and 1/3 Cup of Maple balsamic over night. When ready to cook, remove chops from the marinade and pat them dry. Then follow the rest of the instructions as above.

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As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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