2 – 1inch thick bone-in pork rib chops
1 ½ teaspoon Kosher Salt
2 Tablespoons of Milanese Gremolata Infused Olive Oil (divided)
1 large finely chopped shallot
¼ cup of Red Wine Vinegar
1 teaspoon of Dijon Mustard
½ cup water
1 Tablespoon Sicilian Lemon White Balsamic Vinegar
1 cup of frozen or thawed huckleberries (or blueberries as a substitute)
½ teaspoon of freshly squeezed lemon
2 tablespoons of Elderberry Balsamic Vinegar or Black Currant Dark Balsamic Vinegar
In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.
1 lb. green beans
½ teaspoon of salt
1 tablespoon of Garlic Infused Olive Oil.
In a medium size pot, boil water – add green bean and cook for about 2-3 minutes. Drain and set aside. In a medium saucepan add Garlic Infused Olive Oil – medium heat add green beans and sauté, sprinkle salt and black pepper.
Wrap a strip of bacon for presentation (optional)
Season pork chops with salt. Heat 1 Tbsp. Milanese Gremolata Infused Olive Oil in a large skillet over medium-high. Cook chops, until well browned underneath, about 3 minutes. (Option to grill your pork chops then transfer to skillet) Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (chops will not be fully cooked yet); reduce heat to medium.
Pour remaining 1 Tbsp. Milanese Gremolata into same skillet and add shallots. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add Red Wine vinegar, Dijion Mustard and Sicilian Lemon White Balsamic Vinegar. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
Add ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer.
Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes.
Transfer pork chops to plates and spoon sauce over. Serve with Huckleberry sauce and green beans.