1 cup SOOC Pomegranate Quince Balsamic Vinegar
1 sprig of fresh Thyme
1½ cups Water
1 ripe Quince (about 10 oz) peeled, cored and cut into ½ inch pieces
1 Tbsp SOOC Mild Varietal Extra Virgin Olive Oil
½ tsp SOOC Bacon Chipotle Sea Salt
8 boneless Pork Chops (½ inch thick, trimmed)
3 Tbsp Shallots, finely sliced
⅓ cup SOOC Vermont Maple Balsamic Vinegar
Fresh ground Pepper, to taste
Thyme-poached Quince: In a medium sauce pan, bring water and Pomegranate Quince Balsamic to a simmer. Add the cubed quince and sprig of thyme. Continue to simmer, stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, Separate quince from liquids by using a sieve set over a bowl. Discard liquid.
Pat pork chops dry with paper towels. Sprinkle with Bacon Chipotle Sea Salt and pepper. In nonstick, 12-inch skillet, heat the Extra Virgin Olive Oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm.
Return pan to stove and increase heat to high. Stir shallots into pan juices and add a little more oil if necessary. Cook 2 minutes. Stir in the Maple Balsamic. Cook down for an additional 2 minutes. Add the poached quince to the pan and stir to combine. Adjust seasoning with Bacon Chipotle Sea Salt and fresh ground pepper. To serve, ladle the pan sauce and quinces over the pork chops.