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INGREDIENTS:
4 Bone-in pork chops, ¾ inch thick, about 8 oz each
9 oz jar Earth & Vine Provisions Cranberry Shallot Relish
1/4 Cup balsamic
1 Cup bulger wheat
2 Tablespoons parsley, chopped
1.5 Tablespoons extra virgin olive oil
6 oz Baby spinach
Salt and fresh cracked pepper to taste
PREPARATION:
In a 2 quart sauce pan bring 2 cups of water with a pinch of salt to a boil, stir in bulger wheat; cover and cook over medium/low heat for about 10 to 15 minutes or until water is absorbed. While bulger wheat is cooking, season pork chops with salt and pepper, heat olive oil in a large skillet over medium heat until hot.
Cook pork chops until brown on each side, about 12 to 15 minutes total, turning only once. Remove cooked chops from skillet, in same skillet add jar of Earth & Vine Provisions Cranberry Shallot Relish and balsamic vinegar, scrapping up brown bits in skillet, heat until bubbling.
Serve chops on top of a bed of spinach with bulger wheat.
Top chops with cranberry balsamic sauce.
Serve spinach fresh or sautee.
Serve 4
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