¼ cup SOOC Sicilian Lemon Balsamic Vinegar
1 Orange, juiced and zested
1 Shallot, sliced thinly
1 tsp SOOC Sicilian Sea Salt
¼ cup SOOC Basil Infused Olive Oil
2 Pork Chops, bone-in 1
2 Tbsp a Mild or Medium SOOC Varietal (Extra Virgin Olive Oil)
3 baby Artichokes*, or 1 can of Artichokes
Approx. 3 cups Water
½ Green Apple, thinly sliced
1 small bunch of Pea Shoots
¼ cup roughly chopped Hazelnuts
In small bowl, add the Sicilian Lemon Balsamic, orange juice, zest, shallot, and salt. Whisk well to dissolve the salt. Drizzle in the Basil Olive Oil while whisking. Pour half of the vinaigrette over the pork, and allow to marinate 15-30 minutes at room temp.
*Raw baby artichokes are preferred for this dish. They offer wonderful texture and a nutty flavor! To prepare fresh artichokes: Remove the outside green leaves until the leaves are a light, pale green. Peel the stem to remove the outside fibers and then cut the artichokes in half. Rub the artichoke with a halved lemon as you work with it to prevent oxidation. Fill a medium bowl half way with water. Squeeze lemon juice and put the cleaned artichokes in the water while you work with the others. When all are clean, use a mandoline to thinly shave the artichokes or cut finely with a knife. Toss immediately in the dressing to avoid oxidation.
Place remaining vinaigrette in a large bowl. Add the shaved artichokes and apples then toss. Set aside.
Prepare a cast-iron skillet or medium sauté pan and heat on medium high. Remove the pork from the marinade and blot dry. Add olive oil to the pan when hot. Sear the pork on both sides about 4 minutes per side. Remove and allow to rest.
Plate the chops with the apple and artichokes salad. Garnish with the pea shoots and hazelnuts. Enjoy!