For taste and down-home comfort, nothing quite matches a good pork chop. The addition of huckleberries, the pride of the Northwest, upgrades this classic, homey meal to something that feels like an event in itself.

PORK CHOPS WITH HUCKLEBERRY SAUCE
Ingredients:
2-1 inch thick bone-in pork rib chops
1 1/2 teaspoons Kosher salt
2 tablespoons D'Olivo Milanese Gremolata Infused Olive Oil (divided)
1 large shallot, finely chopped
1/4 cup of D'Olivo Red Wine Vinegar
1 teaspoon of dijon mustard
1/2 cup water
1 tablespoon D'Olivo Sicilian Lemon White Balsamic Vinegar

For Huckleberry Sauce:
1 cup of frozen or thawed huckleberries
1/2 teaspoon freshly squeezed lemon
2 tablespoons D'Olivo Elderberry Balsamic Vinegar

For Green Beans:
1 lb. green beans
1/2 teaspoon of salt
black pepper
1 tablespoon D'Olivo Garlic Infused Olive Oil


Directions:

For Green Beans:
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. On medium heat, add green beans and sauté, sprinkling salt and black pepper.

We like to wrap a strip of bacon around a serving for presentation (optional). To do this, wrap bacon around green beans, secure with a toothpick, and return to the pan, cooking just until bacon is done.

For Huckleberry Sauce:
In a medium saucepan combine ingredients and stir over medium to low heat until reduced and becomes a thick sauce.

For Pork Chops:
Season pork chops with salt. Heat 1 tablespoon of D'Olivo Milanese Gremolata Olive Oil in a large skillet over medium-high heat. Cook chops until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute.(If you prefer, grill your pork chops then transfer to skillet) Transfer chops to a plate (chops will not be fully cooked yet); reduce heat to medium.

Pour remaining 1 tablespoon D'Olivo Milanese Gremolata Olive Oil into same skillet and add shallot. Cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add D'Olivo Red Wine Vinegar, dijion mustard and D'Olivo Sicilian Lemon Balsamic. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.

Add 1/2 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. Use a digital thermometer to make sure pork chops reach at least 145 F.

Transfer pork chops to plates and spoon sauce over. Serve with Huckleberry sauce and green beans.

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