By using our Hickory Olive Oil and Jalapeño Fig Balsamic, this marinade is quick and simple to prepare. It's smoky, spicy, and sweet! We've used it on boneless pork chops, but the marinade is great for chicken too.
- 4 boneless pork chops
- 1/2 cup NCOO's Hickory Olive Oil
- 1/2 cup NCOO's Jalapeño Fig Balsamic
- 1 tbsp NCOO's All Purpose Seasoning
Add olive oil, balsamic, and seasoning to a mason jar and cover. Shake vigorously until combined. Pour over pork chops (or chicken) and refrigerate for at least 20 minutes, and up to 24 hours. Heat grill to high heat (about 400), remove pork from marinade (allow excess to drip off) and put on grill. Discard the remaining marinade. Immediately reduce heat to medium and grill chops until done. The time to cook will depend on the thickness of the chops but will be about 5-8 minutes per side.