Verbena Hickory Smoked Dark Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
HICKORY SMOKED GARLIC VINEGARETTE
1/4 cup Verbena Smoked Hickory balsamic vinegar
1 tablespoon Honey
1 tablespoon Dijon mustard
1 small clove garlic, minced
1/4 cup Verbena Garlic Herb olive oil
Kosher salt and freshly ground pepper
DIRECTIONS:
Whisk together the balsamic vinegar, honey, Dijon, and garlic in a bowl. Whisk in the oil in a slow steady stream until an emulsion forms, then season with salt and pepper.
 
 
 
 
HICKORY SMOKED GLAZED PORK CHOPS
4 bone in pork chops
1 Tbsp. Honey Glaze Rub (Link Coming Soon)
3 Tbsp. Verbena Rosemary olive oil
4 Tbsp. Verbena Hickory Smoked Balsamic
1 Tbsp. Maple Syrup
DIRECTIONS:
Combine Hickory Balsamic Vinegar and maple syrup and set aside.
Rub pork chops with seasoning. In a hot skillet or cast iron pan brown chops in olive oil just until golden on both sides.
Place on a roasting pan. Brush chops with the mixture of balsamic and maple syrup and Broil or Grill about 3-4 minutes per side depending on size and thickness of chops.
To serve add an extra drizzle of Hickory Smoked Balsamic Vinegar….enjoy!
"Note" If Grilling be sure to add the balsamic glaze towards the end of cooking just to caramelize…it could burn if added too soon