Summer Pork Chops on the Grill

Summer Pork Chops on the Grill

Congratulations to Carrie McGoldrick for her Summer Pork Chops recipe.

Thinly sliced pork chops w/bone in (approx 6)

Marinade Ingredients:

  • 3/4 c Olive Tree EVOO
  • 1/2 c soy sauce
  • 1/4 c Worcestershire sauce
  • 1/3 c Olive Tree Pomegranate Balsamic Vinegar (or flavor of choice)
  • 2T lemon juice
  • 2T Dijon mustard
  • 1 1/2 T finely minced garlic
  • 1T finely chopped fresh rosemary

Directions:

Mix above ingredients and place in a gallon size sealed plastic bag. Add pork chops. Refrigerate and marinate for 1 hour (or longer) turning half way through.

 

Topping

  • Small container of frozen raspberries in sauce, defrosted
  • 1 large peach, finely diced
  • 1t Olive Tree Traditional Balsamic Vinegar


Set aside half of the whole raspberries from the container.Purée the remaining raspberries in a blender.

Mix the purée with the finely diced peaches, balsamic and whole raspberries.

Grill pork chops (medium)
Serve plated and topped with the raspberry peach purée mixture

Freshly grilled asparagus makes a great side! (try drizzled with a little olive oil and flavored salt).

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