🌿 I Love Camelina® Recipe

Optimized for Maximum Omega-3s

✨ The Upgrade: We replaced Olive oil, Butter with 4 tbsp of I Love Camelina® Virgin Camelina Oil

💪 20,000mg plant-based omega-3s added!

**1. Pork Chops with Vinegar Peppers**

**Ingredients:**
* 4 boneless pork chops (about 1-inch thick)
* 1 tbsp Virgin **I Love Camelina®** oil
* 1 large onion, thinly sliced
* 2 bell peppers (any color), thinly sliced
* 3 cloves garlic, minced
* ½ cup red wine vinegar
* ½ cup chicken broth
* 1 tbsp fresh oregano, chopped (or 1 tsp dried)
* ½ tsp red pepper flakes (optional)
* Salt and freshly ground black pepper to taste

**Instructions:**
1. Pat pork chops dry and season generously with salt and pepper.
2. Heat 1 tbsp Virgin **I Love Camelina®** oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear pork chops for 3-4 minutes per side until golden brown. Remove chops from the skillet and set aside.
3. Add the sliced onion and bell peppers to the skillet, scraping up any browned bits. Sauté for 5-7 minutes until softened.
4. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
5. Pour in the red wine vinegar and chicken broth, bringing it to a simmer. Stir in the fresh oregano.
6. Return the seared pork chops to the skillet, nestling them into the pepper mixture. Reduce heat to low, cover, and simmer for 10-15 minutes, or until pork chops are cooked through (internal temperature of 145°F).
7. Taste and adjust seasoning as needed. Serve hot with the vinegar peppers.

**2. Potatoes with Lemon Beurre Blanc**

**Ingredients:**
* 1.5 lbs small new potatoes, scrubbed and halved or quartered
* 1 small shallot, finely minced
* ¼ cup dry white wine (or chicken broth)
* 2 tbsp fresh lemon juice
* 2 tbsp cold unsalted butter, cut into small pieces
* 2 tbsp Virgin **I Love Camelina®** oil
* 2 tbsp fresh parsley, chopped
* Salt and freshly ground black pepper to taste

**Instructions:**
1. Place the halved potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
2. While potatoes are cooking, prepare the beurre blanc: In a small saucepan, combine minced shallot and white wine (or broth). Bring to a simmer over medium heat and reduce until only about 1 tablespoon of liquid remains. Remove from heat.
3. Gradually whisk in the cold butter, one piece at a time, until completely melted and incorporated. Then, gradually whisk in the Virgin **I Love Camelina®** oil, allowing each addition to emulsify before adding more. The sauce should be smooth and creamy.
4. Whisk in the fresh lemon juice. Season the beurre blanc with salt and pepper to taste.
5. In a large bowl, gently toss the warm drained potatoes with the lemon beurre blanc and chopped fresh parsley until evenly coated. Serve immediately.

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