Black Cherry Balsamic Glazed Sage Pork Chops

What you will need:

4 bone-in pork loin chops (1 inch thick and 10 ounces each)

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons Patricia & Paul Blood Orange EVOO

For the Glaze:

1/2 cup Patricia & Paul Black Cherry Dark Balsamic Vinegar

1/3 cup Patricia & Paul Local Raw Honey

3 green onions,chopped

2 garlic cloves,minced

½ teaspoon of Italian Blend Spices

1/8 teaspoon salt

1/8 teaspoon pepper

1/4 cup butter, cubed

Sprinkle pork chops with pepper flakes, salt and pepper.

Preparation:

In a large skillet, heat the olive oil over medium heat. Add the pork and cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove the pork and keep warm.

In the same skillet, add the balsamic vinegar, honey, green onions, garlic, Italian Herbs, salt and pepper and whisk constantly until it is brought to a boil(still over medium heat). Reduce the heat and simmer the sauce, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally.

Remove the pan from the heat and whisk in butter until melted. Serve drizzled over the pork chops. Enjoy!