3-4 bone-in center cut pork chops
¾ cup Kosterina EVOO
8 cloves garlic, smashed
2 whole lemon, zest and juice
2 Tbsp dry oregano
5 fresh oregano sprigs
5 fresh rosemary sprigs
2 Tbsp honey
Salt and Pepper
¾ lb brussels sprouts, trimmed, peeled, and quartered
2 Tbsp Kosterina EVOO
¼ cup of water or Kosterina Classic Chicken Stock
2 Tbsp butter
Salt and Pepper
Preheat oven to 400 degrees. Add all the ingredients (except salt and pepper) to pork chops and mix well in a bowl. Let pork chops sit in marinade for at least for 1 hour or overnight. When ready to cook, heat an ovenproof pan or cast-iron pan on high for a good sear. Pat pork chops dry with paper towels and season liberally with kosher salt and fresh cracked pepper. Add 2 Tbsp of Kosterina EVOO and place pork chops in pan. Sear first side on high for 3 minutes follow by second side for 2 minutes on medium-high. Finish cooking pork chops in the oven for 5 minutes. Let cool for a couple minutes before serving.
In a separate pan, heat pan on high. Add 2 Tbsp of Kosterina EVOO and add brussels sprouts to the pan. Season with salt and pepper. Sear until sides of brussels sprouts are slightly charred.
Add water or chicken stock. Reduce ¼ and emulsify with cold butter. Stir pan constantly until glaze is shinny. Serve immediately
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.
Pre-Orders cannot be combined with regular orders