An il Fustino recipe

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Author: Jody Kirkley

Serves: 3

Pork Chops in Pear Champagne Vinegar Sauce


2 tablespoons, il Fustino EVOO
6 pork chops - at least 1/2 inch thick
1/2 medium, red onion - chopped fine
4 cloves, garlic - coarsely chopped
1/4 cup, il Fustino Pear Champagne Vinegar
1 teaspoon, thyme
kosher salt and freshly ground black pepper


  1. Lay pork chops on a large plate or cookie sheet and pat dry with paper towels on both sides.
  2. Sprinkle chops on both sides with salt and a good grind of black pepper.
  3. In a large frying pan, heat olive oil over medium high heat. Add pork chops and brown for 3-4 minutes on both sides. Remove and keep warm.
  4. Pour or spoon off accumulated fat, keeping brown bits until you have about 1 tablespoon left.
  5. Add onion and cook, stirring, until lightly browned.
  6. Add garlic and cook for 2-3 minutes more.
  7. Add thyme.
  8. Add il Fustino Pear Champagne Vinegar. Reduce heat to medium and bring to a boil. Reduce to half, stirring constantly.
  9. Return pork chops to pan along with any accumulated juices. Cover and let cook for 3-4 minutes, basting with sauce occasionally. Remove cover.
  10. Flip over chops and let them bathe in the sauce a bit more.
  11. Serve chops with a good helping of the sauce.