INGREDIENTS:

• 4 bone-in pork loinchops (1 inch thick and 10 ounces each)
• 1/2 teaspoon crushedred pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons RockyMountain Olive Oil Sage Infused Olive Oil

Forthe Glaze:

• 1/2 cup RockyMountain Olive Oil Black Cherry Dark Balsamic Vinegar
• 1/3 cup honey
• 3 green onions,chopped
• 2 garlic cloves,minced
• ½ teaspoon of RockyMountain House Blend Spices
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup butter, cubed
• Sprinklepork chops with pepper flakes, salt and pepper.

DIRECTIONS:

In alarge skillet, heat the olive oil over medium heat. Add the pork and cook for5-7 minutes on each side or until meat reaches desired doneness (formedium-rare, a thermometer should read 145°; medium, 160°). Remove the pork andkeep warm.

In thesame skillet, add the balsamic vinegar, honey, green onions, garlic, House BlendSpices, salt and pepper and whisk constantly until it is brought to a boil(still over medium heat). Reduce theheat and simmer the sauce, uncovered, for 6-8 minutes or until slightlythickened, stirring occasionally.

Remove thepan from the heat and whisk in butter until melted. Serve drizzled over the porkchops alongside HarvestSalad, GarlicMashed Potatoes or UltimateBrussels Sprouts.