Pork Chop with Huckleberry Sauce



2 – 1inch thick bone-in pork rib chops

1 ½ teaspoon Kosher Salt

2 Tablespoons of Vinesation Milanese Gremolata Infused Olive Oil (divided)

1 large finely chopped shallot

¼ cup of Vinesation Red Wine Vinegar

1 teaspoon of Dijon Mustard

½ cup water

1 Tablespoon Vinesation Sicilian Lemon White Balsamic Vinegar 


Huckleberry Sauce

1 cup of frozen or thawed huckleberries

½ teaspoon of freshly squeezed lemon

2 tablespoons of Vinesation Elderberry Balsamic Vinegar


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


Green Beans

1 lb. green beans

½ teaspoon of salt

Black Pepper

1 tablespoon of Vinesation 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 Infused olive 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 ½ 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.