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  • Spring
  • 1 hr
  • Serves 2

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Basil Olive Oil

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Sicilian Lemon White Balsamic Vinegar

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Sicilian Sea Salt

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Pork Chops with Shaved Artichoke Salad

This is the perfect spring dish to enjoy the wonderful, nutty flavor of fresh raw baby artichokes!

Ingredients

  • ¼ C SOOC Sicilian Lemon Balsamic Vinegar
  • 1 orange, juiced and zested
  • 1 shallot, sliced thinly
  • 1 t SOOC Sicilian Sea Salt
  • ¼ C SOOC Basil Infused Olive Oil
  • 2 pork chops, bone-in 1
  • 2 T a mild or medium SOOC Varietal (Extra Virgin Olive Oil)
  • 3 baby artichokes*, or 1 can of artichokes
  • 1 lemon
  • approx. 3 C water
  • ½ green apple, thinly sliced
  • 1 small bunch of pea shoots
  • ¼ C roughly chopped hazelnuts

Directions

  • 1. In small bowl, add the balsamic, orange juice & zest, shallot & salt. Whisk well to dissolve the salt. Drizzle in the basil oil while whisking. Pour half of the vinaigrette over the pork, & allow to marinate 15-30 minutes at room temp.
  • 2. *Raw baby artichokes are preferred for this dish. They offer wonderful texture & a nutty flavor! To prepare fresh artichokes: Remove the outside green leaves until the leaves are a light, pale green. Peel the stem to remove the outside fibers & then cut the artichokes in half. Rub the artichoke with a halved lemon as you work with it to prevent oxidation. Fill a medium bowl half way with water. Squeeze lemon juice & put the cleaned artichokes in the water while you work with the others. When all are clean, use a mandoline to thinly shave the artichokes or cut finely with a knife. Toss immediately in the dressing to avoid oxidation.
  • 3. Place remaining vinaigrette in a large bowl. Add the shaved artichokes & apples then toss. Set aside.
  • 4. Prepare a cast-iron skillet or medium sauté pan & heat on medium high. Remove the pork from the marinade & blot dry. Add olive oil to the pan when hot. Sear the pork on both sides about 4 minutes per side. Remove & allow to rest.
  • 5. Plate the chops with the apple & artichokes salad. Garnish with the pea shoots & hazelnuts. Enjoy!

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Pork Chops with Shaved Artichoke Salad

  • Spring
  • 1 hr
  • Serves 2

This is the perfect spring dish to enjoy the wonderful, nutty flavor of fresh raw baby artichokes!

Ingredients

  • ¼ C SOOC Sicilian Lemon Balsamic Vinegar
  • 1 orange, juiced and zested
  • 1 shallot, sliced thinly
  • 1 t SOOC Sicilian Sea Salt
  • ¼ C SOOC Basil Infused Olive Oil
  • 2 pork chops, bone-in 1
  • 2 T a mild or medium SOOC Varietal (Extra Virgin Olive Oil)
  • 3 baby artichokes*, or 1 can of artichokes
  • 1 lemon
  • approx. 3 C water
  • ½ green apple, thinly sliced
  • 1 small bunch of pea shoots
  • ¼ C roughly chopped hazelnuts

Directions

  • 1. In small bowl, add the balsamic, orange juice & zest, shallot & salt. Whisk well to dissolve the salt. Drizzle in the basil oil while whisking. Pour half of the vinaigrette over the pork, & allow to marinate 15-30 minutes at room temp.
  • 2. *Raw baby artichokes are preferred for this dish. They offer wonderful texture & a nutty flavor! To prepare fresh artichokes: Remove the outside green leaves until the leaves are a light, pale green. Peel the stem to remove the outside fibers & then cut the artichokes in half. Rub the artichoke with a halved lemon as you work with it to prevent oxidation. Fill a medium bowl half way with water. Squeeze lemon juice & put the cleaned artichokes in the water while you work with the others. When all are clean, use a mandoline to thinly shave the artichokes or cut finely with a knife. Toss immediately in the dressing to avoid oxidation.
  • 3. Place remaining vinaigrette in a large bowl. Add the shaved artichokes & apples then toss. Set aside.
  • 4. Prepare a cast-iron skillet or medium sauté pan & heat on medium high. Remove the pork from the marinade & blot dry. Add olive oil to the pan when hot. Sear the pork on both sides about 4 minutes per side. Remove & allow to rest.
  • 5. Plate the chops with the apple & artichokes salad. Garnish with the pea shoots & hazelnuts. Enjoy!