Raspberry Pork Chops

Beef and poultry are always at the top of my list during grilling season, but there are times when pork fits the dish the best.  Pork always seems to pair well with raspberries, and berry season seemed like a great time to try this on the grill.  This recipe uses our Pastamore Raspberry Balsamic Vinegar and pairs it with pork chops.  This recipe would also work with chicken if you have an aversion to pork.

Ingredients:   serves - 3-4
1 lb - pork chops
1 Tbsp - Pastamore Raspberry Balsamic Vinegar
1 tsp - vegetable or grapeseed oil
1/2 tsp - dried rosemary
As needed - salt and black pepper
9-12 fresh raspberries as garnish (optional)

1.  Combine the Pastamore Raspberry Balsamic Vinegar, oil, and dried rosemary in a mixing bowl.  Use a whisk to mix well.  Place the pork chops into a plastic zip-top bag, and add the vinegar/rosemary mixture.  Mix until the pork chops are evenly coated.  Place to the side for a minimum of ten minutes.

2.  Turn on the grill to medium-high heat.

3.  Remove the pork chops from the bag, and season generously on both sides with salt and black pepper (more seasoning will be needed for a thicker cut chop).

4.  Place the pork chops on the grill.  Cook until a nice grill lines have been reached, and then rotate the meat 90 degrees.  Flip the meat once during the cooking process, repeating the same rotation process as before.  Remove the pork from the grill when the desired temperature has been reached, a minimum internal temperature of 145 degrees fahrenheit is recommended.

5.  Plate the pork chops, and garnish with a drizzle of Pastamore Raspberry Balsamic Vinegar and fresh raspberries.