Rosemary Olive Oil Pork Chops with Elderberry Balsamic Apple Chutney
This sweet and zesty Elderberry Balsamic apple chutney is the thing your pork chop recipe has been missing! Pair it with fresh Rosemary Olive Oil marinated pork for a show stopping main dish that is easier than you think!
Rosemary Olive Oil Pork Chops with Elderberry Balsamic Apple Chutney
Rated 5.0 stars by 1 users
Category
Main
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
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4 Bone-in pork chops, about 1-inch thick
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2 Tbsp. Wild Rosemary Olive Oil
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Roasted Garlic Sea Salt, to taste
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Pepper, to taste
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1 Large apple, cored and diced
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½ Cup dried cranberries
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¼ Cup Elderberry Balsamic
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½ Cup apple juice
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1 Tbsp. Fresh thyme
Directions
Heat Rosemary Olive Oil in a large skillet over medium heat. Once hot, add the pork chops. Season with Roasted Garlic Sea Salt and pepper. Cook for about 5 to 7 minutes on each side, or until they begin to brown and reach an internal temperature of 145°F. Remove the pork chops from the pan and tent with foil. Set aside.
In the same skillet, add the diced apple and cook for about 2-5 minutes, or until it starts to soften. Stir in the dried cranberries, Elderberry Balsamic, and apple juice. Cook for another 3 to 5 minutes, or until the sauce thickens slightly and the fruit is tender. Stir in thyme, season with salt and pepper.
Plate the pork chops and spoon the warm relish on top. Garnish with additional thyme, if desired.
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