Blood Orange & Strawberry Glazed Pork Chop

~Recipe Provided by Chef Maria Crow @thecrowcancook~

Shop Blood Orange EVOO

Shop Strawberry Balsamic

Pan Grilled Pork Chop

2- 16oz thick cut pork chops

1 T b&o med blend evoo, plus extra for the skillet

s/p or your favorite seasoning or rub

2 T b&o blood orange evoo

2 T b&o strawberry balsamic

strawberry salsa

Rub the pork chops with seasoning & the evoo. Allow the chops to set at least one hour, or up to 24 hours. When ready to cook preheat your oven to 400 degrees. Heat a cast iron skillet over high heat & drizzle the bottom with evoo. When the skillet and oil are piping hot, add the pork chop and sear 2 minutes on each side. After searing, place the entire skillet with the chops in the oven and bake 5 minutes, flip and bake another 5-10 minutes until the internal temperature reaches 145 degrees. Remove skillet from oven and place chops on a warm dish to rest. Over low heat, add the blood orange evoo and strawberry balsamic and deglaze the pan to make a quick pan sauce, scraping up all the bits from the pan. Cook down sauce until thick and add juices as the pork rests. Plate pork chop and finish with pan sauce & strawberry salsa.

Sweet & Savory Strawberry Salsa

1 pound ripe strawberries, diced

1/2 cup pomegranate arils

1 T b&o strawberry balsamic vinegar

1-2 tsp fresh rosemary, chopped fine

1/4 tsp freshly ground black pepper

pinch salt

Place all ingredients in a bowl & toss gently. Keep covered & refrigerated until ready to use. Toss again before serving. Best if used same day as prepared. Try different herbs & fruit to create your own yummy salsa to use on everything from meats to dessert