Ingredients
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1 teaspoon
SO Vietnamese Cinnamon -
1/4 teaspoon
SO Crushed Hot Red Pepper org -
4 boneless pork chops (about 3⁄4 to 1 inch thick)
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1 pinch salt and pepper
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1/3 cup olive oil
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1/4 cup balsamic vinegar
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3/4 cup blackberries
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1/4 cup olive oil
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2 tablespoons balsamic vinegar
Directions
1. Sprinkle the pork chops with salt and pepper. Whisk together the olive oil and balsamic vinegar (a simple marinade). Pour the marinade over the pork chops and toss to coat. Allow the pork chops to rest and marinate for at least 30 minutes.
2. For the glaze, mash the blackberries with a fork. Add the olive oil, balsamic glaze, cinnamon and red pepper. Whisk together.
3. Heat the grill and brush with oil if sticking is a concern. Remove the pork chops from the marinade and place on the hot grill. Discard the marinade. Cook the pork chops for 7 to 9 minutes on each side, brushing with the glaze while cooking. Serve extra glaze on cooked pork chops.
For an ultra-smooth glaze, combine all the ingredients in a blender.
