Grilled Pork Chops with O Fig Balsamic, Thyme & Dandelion Greens
2 Servings
¼ cup O Blood Orange Olive Oil
2 tbs. O Fig Balsamic Vinegar
2 tsp. Soy Sauce
Salt & Pepper to taste
6 sprigs Fresh Thyme
2 Boneless Center Cut Pork Chops
2 lbs. Fresh Dandelion Greens (or substitute Chard or Spinach)
Salt & Pepper to taste
This early spring recipe combines the savory & sweet deliciousness of O Fig Balsamic & thyme with center-cut pork chops and the mildly bitter flavor balance of tender dandelion greens.
Combine top 5 ingredients in a small glass bowl & whisk together. Set aside. Trim dandelion stems & set greens aside to quickly blanche/steam just before serving.
Marinate pork with 1/3 of the oil mixture for at least 1 hour. Remove from marinade and pat dry with paper towel. Salt & pepper pork before putting on the grill. Grill over medium high heat for approx 3 minutes per side. Place thyme stems on pork after you turn them. Remove from grill and allow to rest while blanching the greens.
Quickly blanche/steam the greens, remove, drain & plate in two portions. Place pork with thyme stems over the greens and pour the remaining oil mixture over the pork and greens. Add black pepper to taste & serve. Enjoy with a smoky Cabernet.
