RICHMOND, Va (WTVR) - Robin Gouckenour, owner of Oil and Vinegar in Richmond along with team member Estefania Jimenez put together their flavorful Pork Chops and Tomato Salsa and paired it with a garden fresh Tomato Caprese Salad.
http://richmond.oilandvinegarusa.com/
Oil & Vinegar Hasselback Tomato Caprese
4 Roma tomatoes
1 pre sliced mozzarella cheese
10 large basil leaves
1/2 cup (O&V) Silver Balsamic
1 T. (O&V) Puglia EVOO
1 pinch of salt and pepper
Thinly slice each tomato, do not cut through bottom. Cut each mozzarella round in half creating a half moon. Layer a piece of basil on top of each mozzarella slice and wedge it between each tomato slice. Drizzle our silver balsamic over tomatoes and season with salt and pepper.
Tomato Salsa Pork Chop
8 bone in pork chops
2 cups of (O&V) Tomato Salsa
3 T. (O&V) honey
1 T. (O&V) Frantoia EVOO
Reserve 1 cup of tomato salsa and mix with honey. Brush the honey mixture over the pork chops. Heat oil in medium skillet over medium heat. Saute pork chops for about 10 minutes, turning once. Let rest for 3 minutes. Add reserved salsa to skillet
and stir over medium heat until salsa is warmed, serve with pork. Serve with mexi-corn and sweet potatoes.
