Strawberry Balsamic Pork Chops

Our Strawberry Balsamic Vinaigrette is much more than a salad dressing. Try it as a marinade for pork, veal and chicken, or simmer over low heat for a few minutes to reduce and then use it as a finishing sauce for sautéed medallions of beef! The recipe below marinates thick boneless pork chops in the dressing and then sautés them with onions and peppers for a great dinner with almost no effort!

 1/2 cup Strawberry Balsamic Vinaigrette Salad Dressing
 4 boneless pork loin chops, about 3/4" thick
 2 tablespoons extra virgin olive oil
 1 medium onion, slivered
 1 large green pepper, sliced into thin strips
 4 cups hot cooked buttered rice, to serve

Prick pork chops all over with a fork or a toothpick. Cover pork chops with vinaigrette and marinate at least four hours, refrigerated. Drain marinade from chops and reserve.

In a large skillet, heat olive oil over medium high heat until hot but not smoking. Add pork chops so that they are not touching (do two at a time if necessary) and brown on all sides. Add onions, peppers and reserved marinade. Cook three minutes, then lower heat to medium low, cover pan and continue cooking until veggies are tender and pork is cooked to 155 degrees. Add a half cup of chicken stock if liquid cooks down too quickly. Put a cup of cooked rice on each plate, top with a pork chop and spoon veggies and pan juices over the top.

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