Rosemary-Orange Pork Chops

Recipe from recipezaar.com

4 6-8 oz. boneless center-cut pork loin chop
¾ t. salt
½ t. pepper
3 T. OLIVE MILL Blood Orange olive oil
1 T. fresh rosemary

Sprinkle chops with salt and pepper. In a large skillet, heat oil over medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium high heat. Add pork and cook 4 minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155 degrees. Serve on platter with drippings drizzled over pork chops.


Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut
$16.50
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