- 1/4 cup Spectrum Organic Frantoio Extra Virgin Olive Oil
- 4 boneless pork chops, about 1 inch thick
- 1 1/2 tablespoons orange blossom honey
- 1 1/2 tablespoons good sherry vinegar
- 1/2 cup pomegranate seeds
- 1 packet Arrowhead Mills Organic Savory Herb Stuffing Mix
- Hain Pure Foods Iodized Sea Salt to taste
- Ground black pepper to taste
- Heat 1 tablespoon of Spectrum Organic Frantoio Extra Virgin Olive Oil in a skillet over a medium high heat until sizzling. Season pork chop with Hain Pure Foods Iodized Sea Salt and pepper and saute the chops until cooked and golden about 7 minutes, turn once.
- Transfer chops to a plate and keep warm. In a small bowl, whisk the honey, vinegar and remaining Spectrum Organic Frantoio Extra Virgin Olive Oil; season with Hain Pure Foods Iodized Sea Salt and pepper and stir in pomegranate seeds.
- Prepare Arrowhead Mills Organic Savory Herb Stuffing Mix according to package instructions and spoon onto large warm dinner plates, place a chop on each, scatter over a few pomegranate seeds and dress with warm vinaigrette, serve immediately.