While walking through the grocery store, it’s hard not to get caught up in the “chicken or steak” rut. ¬†It’s easy to run into the same conundrum while roaming aimlessly through the aisles, but one can’t forget the “Other White Meat”. ¬†Today, we looking to incorporate the wonderful world of balsamic vinegar and bring together tasty pork chops for a dish that will bring some change to your kitchen and the way you use your balsamic vinegar glaze.



4 3/4 inch Pork Chops (about 2 lbs. total)

1 tablespoon of salt

1/2 tablespoon of black pepper

2 tablespoons of Flora 100% Pure Olive Oil

6 oz. of small shallots, quartered and peeled

2/3 cup of Flora Balsamic Glaze

1/4 cup of cilantro (chopped)



Dry the pork chops by using paper towels and patting them down.  Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on both sides of the pork chops. Heat olive oil in a 12 inch skillet and introduce the shallots and pork chops for approximately 5 minutes or until the pork chops are golden brown. Remove the pork chops from the skillet and add the Flora Balsamic Glaze to the pan and lower heat to simmer and continue to cook shallots. Return the heat to moderate and reintroduce the pork chops. Coat each side of the pork chops two to three times with the sauce on each side and continue to cook. Plate the pork chops over a plate of arugula and coat the top with the remaining glaze in the skillet.  Garnish with cilantro and a squeeze of quartered lemon slice.





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