Verbena Pineapple White 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.
 
 
 
ROSEMARY PINEAPPLE BALSAMIC CHICKEN
2 TBSP Verbena Rosemary Olive Oil
1 small sweet yellow onion, sliced thinly
4 springs fresh rosemary, chopped
1 1/2 tsp coarse salt
1/4 tsp pepper
1 Pineapple, chopped
1/4 cup honey
3/4 cup Verbena Pineapple balsamic vinegar
2 lb boneless, skinless chicken thighs
Directions:
In a large pan, heat the olive oil over medium-high heat.
Sautee the onion, rosemary, salt and pepper for 4-5 minutes, or until the onion is translucent.
Add the chopped pineapple and sauté for 5 minutes, stirring occasionally.
Add in the honey and balsamic vinegar and heat to a simmer.
Simmer for 5 minutes, without stirring.
Add in the chicken thighs, making sure they are covered with the sauce.
Cover and allow to simmer for 30 minutes.
Remove the chicken from the pan, and simmer for 2-3 minutes, until slightly reduced.
Drizzle the sauce over the chicken and enjoy!
 
 
 
 
PINEAPPLE BALSAMIC PORK CHOPS
1 tablespoon Verbena Tunisian Chemlali olive oil
4 large pork chops
Fine sea salt and black pepper
1/2 red onion, chopped into 1 inch pieces
2 cloves garlic, finely minced
1/2 cup Verbena Pineapple balsamic vinegar
10.5 ounces pineapple chunks, with juice
Directions:
Heat large skillet with extra virgin olive oil over medium heat. Season both sides of pork chops with fine sea salt and pepper.
Add pork chops, sear 4-5 minutes on both sides. Cooking time will be dependent on the size of your pork chop. Internal temperature should be 145 degrees. Set aside. 
Without cleaning out the pan, add red onion. If the pan is dry, additional olive oil may be needed. Cook until onions start to soften, approximately 3-4 minutes. Add garlic, cooking for another 1 minute. 
Add balsamic vinegar and pineapple chunks, bringing to a low simmer until liquid has reduced and sauce starts to become sticky approximately 10 minutes. 
Add pork chops back to the pan, spooning sauce over top. Cook for 2-3 minutes, just enough to reheat. Serve immediately.