Serves 4Ingredients: 4 thick cut (8 oz.) center cut, boneless Pork Chops 8 Cloves of Garlic, smashed with side of knife (substitute for Oli + Ve’s Garlic Olive Oil 1 Tablespoon Rosemary, fresh, roughly chopped 2 Tablespoons Sage, fresh, roughly chopped 1 Cup Oli + Ve’s Traditional Balsamic Vinegar ¼ Cup Oli + Ve’s Extra Virgin Olive Oil or the Oli + Ve Garlic Olive Oil Kosher or Sea Salt Fresh Ground White pepper
Preparation: 1. In a glass bowl, combine vinegar, rosemary, sage, garlic. While whisking, slowly add olive oil. Set aside. 2. Place pork chops (one at a time) in a 1 gallon zip-lock bag, and lightly pound with meat mallet until approximately ¼” thick. 3. Add meat to glass bowl with marinade and allow to marinate for 2-3 hours. 4. Preheat grill. 5. Lightly drain pork, and place on HOT grill for no more than 90 seconds on a side. Be careful for flare-ups. 6. Serve with spaghetti tossed with olive oil and parmesan.
Courtesy of Stone’s Throw Winery – check them out at www.stonesthrowwinery.com!
Pork Scallopine
Serves 4Ingredients:
4 thick cut (8 oz.) center cut, boneless Pork Chops
8 Cloves of Garlic, smashed with side of knife (substitute for Oli + Ve’s Garlic Olive Oil
1 Tablespoon Rosemary, fresh, roughly chopped
2 Tablespoons Sage, fresh, roughly chopped
1 Cup Oli + Ve’s Traditional Balsamic Vinegar
¼ Cup Oli + Ve’s Extra Virgin Olive Oil or the Oli + Ve Garlic Olive Oil
Kosher or Sea Salt
Fresh Ground White pepper
Preparation:
1. In a glass bowl, combine vinegar, rosemary, sage, garlic. While whisking, slowly add olive oil. Set aside.
2. Place pork chops (one at a time) in a 1 gallon zip-lock bag, and lightly pound with meat mallet until approximately ¼” thick.
3. Add meat to glass bowl with marinade and allow to marinate for 2-3 hours.
4. Preheat grill.
5. Lightly drain pork, and place on HOT grill for no more than 90 seconds on a side. Be careful for flare-ups.
6. Serve with spaghetti tossed with olive oil and parmesan.
Courtesy of Stone’s Throw Winery – check them out at www.stonesthrowwinery.com!