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Balsamic Pork with Olives

Here is a divine dish for two, easily increased for more. The combination of sweet balsamic vinegar and briny green olives with the freshness of basil is truly delicious. We must confess to doing a little ‘tweaking’ by adding a bit of crumbled feta cheese (can you blame us?!) to the chops as they were resting. If we must say so, “Brilliant!”

Balsamic Pork with Olives

3 tbs. olive oil
3 tbs. balsamic vinegar
1 tbs. Dijon mustard
2 garlic cloves, crushed
2 bone-in pork chops
handful of green olives, halved
handful of fresh basil, torn into pieces

In a shallow pan, combine the olive oil, vinegar, mustard, garlic and some salt and freshly ground black pepper. Add the pork, turn over to coat both sides in the marinade and set aside for 30 minutes at room temperature. Alternatively, marinate in the fridge longer and bring to room temperature for 30 minutes before cooking.

Heat the grill to medium-high and cook for 4 minutes per side, or until cooked through. Place on a platter, cover with foil, and leave to rest for 5 minutes.

Meanwhile, place the remaining marinade in a small saucepan and add the olives. Simmer for 5 minutes, then stir in the basil.

Serve the chops with the warm sauce spooned over.

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