Based on 0 reviews


By Chef Fabio Viviani

  • Makes Serves 2, double ingredients for 4 servings
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 10 minute(s)
2 pork chops, 1-inch thick
Sprig fresh parsley, leaves chopped
Sprig fresh sage, leaves chopped
2 sprigs fresh rosemary, leaves chopped
Salt and fresh ground black pepper
3 cloves garlic, crushed
2 Tbsp. Bertolli® Extra Light™ Tasting Olive Oil
3 lemons, halved, divided
2 cups microgreens or baby spring mix
1 red delicious apple or other crisp apple
1/2 cup grated Parmesan cheese
Bertolli® Extra Virgin Olive Oil
Bertolli® Balsamic Vinegar of Modena

  • Preheat oven to 375°. season pork on both sides with parsley, sage and rosemary. Season with salt and fresh ground black pepper.
  • Add garlic and Bertolli Extra Light Tasting Olive Oil to oven-proof skillet over medium heat. Sear chops on both sides. Add 2 lemon halves for flavor. Finish in oven approx. 5 to 10 minutes.
  • Add microgreens to bowl with a pinch of salt. Quarter and seed the apple and squeeze lemon juice from 1 half lemon on top and add to bowl. Add Parmesan to salad.
  • Thinly slice the quartered apples and squeeze the remaining half of lemons over slices. Mix all the salad ingredients. Drizzle with Bertolli Extra Virgin Olive Oil.
  • Once pork chops are done, plate and top with salad. Finish with couple drops of Bertolli Balsamic Vinegar of Modena and drizzle with Bertolli Extra Virgin Olive Oil. Season with fresh ground black pepper and a squeeze of roasted lemon juice.

Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.