salt & pepper
Sassy Garlic Olive Oil
Sassy Traditional Balsamic Vinegar
In small bowl or cup, mix together the Rosemary, Basil, Thyme, Salt & Pepper. Rub mixture onto both sides. Place covered on plate and set aside to allow the flavors to absorb for about 15 minutes.
Heat Sassy Garlic Olive Oil in skillet over medium high heat. Place chops in skillet and cook for about 3 1/2 minutes per side for medium rare, or cook to desired doneness. Remove from skillet and keep warm.
Add shallots to the skillet and saute for a few minutes until browned. Stir in Sassy Traditional Balsamic Vinegar, scraping bits from the bottom of skillet, the stir in chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half.
Remove from heat and stir in butter. Pour over chops and serve.
I think this recipe would be great for just about any type of meat. I'm going to try it with pork chops!
~Courtesy of Sassy Oil & Vinegar
He used Sassy Walberry Balsamic Vinegar on the filet.
You could also use Sassy Roasted Garlic on the filet and the asparagus.
~Courtesy of Ricky Edwards
Calling this meal my Sassy Shrimp;
Shrimp from Seafood Gal Jane Alcock
Sassy Oil & Vinegar, LLC Liz Carter Fuselier
Bacon Olive Oil
Acai Berry Balsamic Vinegar
Season Shrimp with salt, black pepper, red pepper, onion powder, sauté shrimp with Bacon Olive Oil, remove shrimp and deglaze pan with Acai Berry Balsamic Vinegar - that's it!!
Served over baked potato with sautéed onions. Serve with veggie of choice.
~Courtesy of Cindy Webb