Pork Chop w/Huckleberry Sauce

Ingredients: 

​Huckleberry Sauce
  • 1 cup of frozen or thawed huckleberries
  • 1/2 teaspoon of freshly squeezed lemon
  • 2 tablespoons of Elderberry Balsamic Vinegar

In a medium saucepan combine ingredients and stir until reduced and becomes a thick sauce.

Green Beans
  • 1 lb. green beans
  • 1/2 teaspoon of salt
  • Black Pepper
  • 1 tablespoon of Garlic Infused Olive Oil.

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 – medium heat add green beans and sauté, sprinkle salt and black pepper.
I wrapped a strip of bacon for presentation (optional)
Pork Chops
Season pork chops with salt.

Heat 1 Tbsp. Milanese Gremolata oil in a large skillet over medium-high. Cook 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, Dijion Mustard and Sicilian Lemon White Balsamic Vinegar. 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

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