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.

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


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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