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CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

• Heat a drizzle avocado oil in heavy cast iron pan.
• Season pork chops with salt and pepper.
• Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
• Remove from pan and set aside.
• Add another drizzle of oil to the pan.
• Add shallots and sauce until browned.
• Add vinegar into pan and simmer until reduced.
• Add cherry jam and wine, breaking apart any large clumps.
• Season with salt, pepper and sugar to taste.
• Add butter, stirring to melt.
• Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

• In a small saucepan melt butter over medium heat.
• Add onions and ginger, cooking until softened.
• Add wine, increase heat and cook until wine is absorbed.
• Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
• heat and simmer until liquid is about half gone.
• Season with salt and red pepper.
• In a small bowl whisk together the vinegar and cornstarch.
• Fold vinegar mixture into saucepan.
• Simmer until thickened.
• Stir in parsley.
• Serve in parfait cups or ramekins.