Grapefruit White Balsamic & Herbes de Provence Glazed Pork Chops

There’s something special about a perfectly cooked pork chop — juicy, tender, and full of flavor. This recipe brings together the bright citrus notes of Patricia & Paul Grapefruit White Balsamic Vinegar with the aromatic herbs of Patricia & Paul Herbes de Provence Infused Olive Oil to create a beautifully balanced glaze.

What you will Need:

4 pork chops

1/4 cup Patricia & Paul Grapefruit White Balsamic Vinegar

2 tbsp Patricia & Paul Herbes de Provence Infused Olive Oil

2 tbsp brown sugar

1 tbsp Dijon mustard

salt and pepper to taste

Preparation:

Preheat oven to 375°F.

In a small saucepan, combine the Grapefruit Balsamic, Herbes de Provence Olive Oil, brown sugar, Dijon mustard, salt, and pepper. Simmer until slightly thickened.

Season the pork chops with salt and pepper, and sear them in a hot pan with a bit of oil until browned on both sides.

Transfer the pork chops to a baking dish and brush with the balsamic glaze.

Bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F. Enjoy!