Ingredients
2 – 1inch thick bone-in pork rib chops
1 ½ teaspoon Kosher Salt
2 Tablespoons of Buona Cucina Milanese Gremolata Infused Oil (divided)
1 large finely chopped shallot
¼ cup of Buona Cucina Barrel Aged Red Wine Vinegar
1 teaspoon of Dijon Mustard
½ cup water
1 Tablespoon Buona Cucina Sicilian Lemon White Balsamic Vinegar
Huckleberry Sauce
1 cup of frozen or thawed huckleberries
½ teaspoon of freshly squeezed lemon
2 tablespoons of Buona Cucina Elderberry Dark Balsamic Vinegar
In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.
Pork Chops
Season pork chops with salt.
Heat 1 Tbsp. Milanese Gremolata Infused olive oil in a large skillet over medium-high. Sear 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, Dijon Mustard and Sicilian Lemon White Balsamic Vinegar. Continue to 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.