Ingredients:

• 4 pork chops, about 1-inch thick
• ¼ cup OLEA's Basil Infused Olive Oil
• ¼ cup OLEA's Neapolitan Herb Dark Balsamic Vinegar
• 2 tablespoons Prairie Field Honey
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs (like basil or thyme) for garnish (optional)

Instructions:

• In a bowl, whisk together the olive oil, balsamic vinegar, honey, and minced garlic until well combined.
• Season the pork chops with salt and pepper to taste. Place them in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure all chops are evenly coated. Seal or cover, and refrigerate for at least 1 hour, or up to overnight for more depth of flavor.
• Preheat your grill to medium-high heat.
• Remove the pork chops from the marinade, letting excess drip off. Place them on the hot grill and cook for about 4-6 minutes on each side or until they reach an internal temperature of 145ºF (63ºC). During the last few minutes of cooking, you can brush the chops with some of the reserved marinade for extra flavor and glaze.
• Transfer the grilled pork chops to a plate and let them rest for about 5 minutes. This helps the juices redistribute throughout the meat, keeping it moist and flavorful.
• Garnish the pork chops with fresh herbs if using. Serve hot, with your favorite veggies or salad, and enjoy!

Recipe Adapted From The Little Shop of Olive Oils