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Rosemary Orange Pork Chops
4 6-8 oz. boneless center-cut pork loin chop
¾ tsp. salt
½ tsp. Freshly ground black pepper
3 Tbsp. Old World Olive Press Blood Orange EVOO
1 Tbsp. fresh rosemary
Sprinkle chops with salt and freshly ground black pepper. In a large skillet, heat oil over medium-high heat. Add pork and cook four minutes per side. Reduce heat to medium; add rosemary. Cook, turning pork occasionally until thermometer reads 155° F. Serve on a platter with drippings drizzled over pork chops.
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Grilled Scallops
1 lb. scallops
1 clove garlic
¼ cup Old World Olive Press Blood Orange EVOO
1 Tbsp. minced scallions
¼ tsp. freshly ground black pepper
Combine garlic, EVOO, scallions and freshly ground black pepper in a large glass bowl. Add scallops to bowl and marinate for 30 minutes. Thread scallops on four skewers and grill over medium heat for eight minutes. Turn several times during cooking and baste with remaining marinade.
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Broccoli with Almond Citrus
4 cups frozen broccoli florets
4 Tbsp. Old World Olive Press Blood Orange EVOO
¼ cup sliced almonds
Steam broccoli and drizzle with EVOO. Garnish with almonds and serve.
Note: Pairs great with Fig Balsamic or Tangerine Balsamic Vinegar.
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