Pork Chops

Posted by Annette Bellisari on

Serves 4


4 Pork chops, thick-cut boneless

1 jar of Bellisari’s Balsamic Shallot and Black Garlic Spread

3/4 tsp Garlic powder

1/4 cup Maple syrup

3/4 tsp Cayenne

3/4 tsp Paprika

1/2 tsp Pepper

3/4 tsp Salt

2 tbsp Olive oil


Mix everything up in a medium sized bowl, making sure to toss the pork chops with all of the ingredients. Warm the cast iron skillet or other heavy bottom pan. Dump everything in the pan and cook until the pork chops are glazed and have reached 145F internally. Serve them with roasted sweet potatoes and roasted broccoli.

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