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Yields4 Servings
 1 ½ cups Water
 1 cup VSOP Pumpkin Pie Spiced Aged White Balsamic Vinegar
 1 Sprig Fresh Thyme, about 3 inches long
 1 Quince, ripe, peeled, quartered, cored & cut into 1/2 inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)
 8 Boneless Pork Loin Chops , trimmed
 1 tbsp VSOP Frantoio / Leccino Extra Virgin Olive Oil
 ½ tsp Sea Salt
 ¼ tsp Fresh Ground Black Pepper
 3 tbsp Shallot, finely sliced
  cup VSOP Maple Aged Dark Balsamic Vinegar
1

Bring water, Balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the quince and sprig of thyme. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.

2

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the EVOO over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.

3

Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the Balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper. To serve, ladle the pan sauce and quinces over the pork chops. Serves 4.

Ingredients

 1 ½ cups Water
 1 cup VSOP Pumpkin Pie Spiced Aged White Balsamic Vinegar
 1 Sprig Fresh Thyme, about 3 inches long
 1 Quince, ripe, peeled, quartered, cored & cut into 1/2 inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)
 8 Boneless Pork Loin Chops , trimmed
 1 tbsp VSOP Frantoio / Leccino Extra Virgin Olive Oil
 ½ tsp Sea Salt
 ¼ tsp Fresh Ground Black Pepper
 3 tbsp Shallot, finely sliced
  cup VSOP Maple Aged Dark Balsamic Vinegar

Directions

1

Bring water, Balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the quince and sprig of thyme. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.

2

Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the EVOO over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.

3

Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the Balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper. To serve, ladle the pan sauce and quinces over the pork chops. Serves 4.

Maple Balsamic Glazed Pork Chops With Thyme Poached Quince