Pork

Chorizo with Kale

2 chorizo, sliced
2 tablespoons The Enchanted Olive Italian Herb with Garlic Olive Oil
2 tablespoons The Enchanted Olive Greek Seasoning Balsamic Vinegar
1-2 cloves garlic, peeled & sliced
1 large bunch kale, finely sliced crosswise
1/2 lemon
handful roasted almonds

Heat a frying pan on a medium high heat. Add the oil and the chorizo. Cook for 2-3 minutes or until well browned on the first side. Turn and cook for a few seconds on the other side. Remove from the pan to a clean plate. Add garlic and kale to the chorizo oil in the pan and stir fry for 2-3 minutes or until kale is wilted and tender. Return chorizo to the pan to warm up. Taste and season with salt, pepper and a small squeeze of lemon. Serve with almonds sprinkled over and drizzle with garlic balsamic.

Pork Chops with Raspberry Balsamic

6 (4 ounce) boneless, center cut pork loin chops
½ teaspoon sea salt
½ teaspoon pepper
2 teaspoons minced garlic
1 tablespoon Rosemary
1 tablespoon The Enchanted Olive Sevillano EVOO
2 cups sliced fresh raspberries or strawberries or both
¼ cup The Enchanted Olive Raspberry Balsamic Vinegar
2 tablespoons honey

Sprinkle pork with salt and pepper. Rub with garlic and rosemary. Heat ½ tablespoon oil in a large nonstick skillet over medium-high heat. Add half pork chops to pan; cook 2 to 3 minutes on each side or until done. Remove from skillet and keep warm. Repeat procedure with remaining oil and pork chops. Add raspberries /strawberries, vinegar, and honey to skillet. Cook 8 to 10 minutes, stirring occasionally until sauce is slightly thickened. Plate pork chops and top evenly with fruit mixture.

Slow Cooker Balsamic Pork

1 2-3 pound boneless pork tenderloin or pork roast
1 cup chicken or vegetable broth
½ cup The Enchanted Olive Hickory or 25 Star Balsamic Vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I used coconut aminos)
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped or 1 tablespoon The Enchanted Olive garlic granules

Place pork tenderloin or pork roast into your slow cooker. In a small bowl, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low). You can also marinate the pork overnight then pour into slow cooker. Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin. Store remaining gravy in an airtight container in the refrigerator for another use.

Pork Chops with Mixed Berry Balsamic

6 (4 ounce) boneless, center cut pork loin chops
½ teasoon sea salt
½ teaspoon pepper
2 teaspoons The Enchanted Olive Garlic Granules or minced garlic
1 tablespoon Rosemary
1 tablespoon The Enchanted Olive Avocado Oil
2 cups sliced fresh strawberries
¼ cup The Enchanted Olive Mixed Berry Balsamic Vinegar
2 tablespoons honey

Sprinkle pork with salt and pepper. Rub with garlic and rosemary. Heat ½ tablespoon oil in a large nonstick skillet over medium-high heat. Add half pork chops to pan; cook 2 to 3 minutes on each side or until done. Remove from skillet and keep warm. Repeat procedure with remaining oil and pork chops. Add strawberries, vinegar, and honey to skillet. Cook 8 to 10 minutes, stirring occasionally until sauce is slightly thickened. Plate pork chops and top evenly with strawberry mixture.

Pulled Pork Tacos

2 lb. pork loin or pork shoulder
1 tsp. salt
1 tsp. black pepper
3 tbsp. honey
⅓ cup The Enchanted Olive Jalapeno Lime in White Balsamic Vinegar
3 garlic cloves, minced
2 chipotles in adobo sauce, minced
¼ cup orange juice
½ cup water
12 flour tortillas
½ cup light sour cream
1 chipotle in adobo, minced
1 cup Mexican cheese blend, shredded
1 cup salsa
1 cup lettuce, shredded

Rub the pork with salt and pepper and place in a slow cooker. In a medium bowl combine the honey, vinegar, garlic, chipotles, orange juice, lime juice, and water. Mix well and pour over top of the pork. Cook on high for 4 hours or on low for 8 hours. Shred the pork in the slow cooker. To make the sauce simply combine the sour cream and chipotle in a bowl and mix until combined. To assemble the tacos place shredded meat in the center of a tortilla. Sprinkle with cheese, a dollop of salsa, and sprinkle with lettuce. Roll the taco up and drizzle with the sour cream sauce.

Pork Chops with Arugula and Butternut Squash Salad

¼ cup The Enchanted Olive Sevillano EVOO
3 Tbsp fresh lemon juice
4 cloves garlic, minced
6 boneless pork chops
3 cups cubed butternut squash
½ cup raw pecans, toasted
2 (5-oz) pkg baby arugula
2 (4.3-oz) containers pomegranate seeds

For the Balsamic Vinaigrette
½ cup The Enchanted Olive Garlic Olive Oil
¼ cup The Enchanted Olive 25 Star Balsamic Vinegar
2 tsp raw honey
2 tsp chopped fresh thyme
1 tsp Dijon mustard

For Vinaigrette
Combine all ingredients in a jar with a tight fitting lid, and shake vigorously to blend. Season with salt and pepper to taste. Note: Store leftover dressing in refrigerator up to 5 days.
For Pork Chops
Preheat oven to 475°F. Combine 2 Tbsp oil, lemon juice and garlic. Combine pork chops with oil mixture; lightly sprinkle pork chops with salt and pepper. Combine 2 Tbsp oil and squash; lightly sprinkle vegetables with salt and pepper. Place pork chops on a large rimmed baking sheet; arrange squash around pork chops. Bake 25 minutes or until pork chops are done and squash is roasted, turning pork chops and stirring squash once during baking. Meanwhile, toast pecans in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant. Combine arugula, squash, pecans and pomegranate seeds in a large bowl; drizzle with desired amount of vinaigrette. Toss to coat. Divide salad among 6 serving plates; top each serving with a pork chop.