Columbuss Pork Chops

• 4 1 1/2-inch-thick boneless pork loin chops
• Salt and freshly ground black pepper
• 1 pint strawberries, sliced
• 1 cup basil leaves, shredded or torn
• 1/4 cup aged balsamic vinegar (eyeball the amount)
• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

Preheat the oven to 375F.

Season the chops with salt and pepper and let them come to room temperature, about 20 minutes.

In a medium bowl, toss the strawberries with the basil and vinegar and let stand for 15 to 20 minutes.

Heat an ovenproof skillet over medium-high heat.

Add the EVOO to the skillet and sear and caramelize the meat for 2 to 3 minutes on each side.

Transfer the skillet to the oven and roast for 10 to 12 minutes, until the juices run clear and the meat is firm but not hard.

Let the meat rest for 5 minutes.

Mound the macerated berries on top of the chops and serve.

Look for balsamic vinegar that has been aged for at least 6 years.

You can really taste the difference.