Rosemary Pomegranate Pork Chops

The Rea Family

1 Rating

I love grilling pork chops. They’re a simple, yet satisfying dinner that everyone can enjoy. The brown sugar adds a sweet and savory flavor to these chops.


  • 2 pork chops thick cut, bone-in
  • 1/4 cup Pomegranate White Balsamic Vinegar
  • 1 1/2 cups pomegranate juice
  • 1/4 cup brown sugar
  • Fresh Crush Rosemary Olive Oil
  • Sea Salt
  • fresh cracked Black Pepper
  • fresh cracked Black Pepper


  2. Whisk together the pomegranate juice, sugar, and balsamic vinegar in a saucepan
    over medium-high heat. Once the mixture comes to a boil, reduce heat to low, and
    simmer for about 35 minutes, or until reduced to a syrup. Whisk occasionally. It will be
    runny up until the end, then it will all of sudden be a thick syrup. Remove from heat,
    and cover to keep warm.
  4. Preheat oven to 400 degrees.
  5. Drizzle the Fresh Crush Rosemary Olive Oil over both sides of the chops.
    Season generously with sea salt and fresh cracked black pepper.
  6. Heat an oven-safe skillet (such as a cast iron skillet) over med-high to high heat.
    Sear pork chops for 2 minutes per side. Transfer skillet to preheated oven, and bake for
    about 15 minutes, then baste with half of the pomegranate syrup and continue to
    bake for 5 minutes or until the center of pork chops reach 145 degrees. Cooking time
    will depend on the thickness of the chops.
  7. Allow chops to rest for 10 minutes. Baste or drizzle with the rest of the
    pomegranate syrup, and garnish with fresh rosemary & pomegranate seeds.


Olive oil flavor recommendations: roasted garlic, fresh crush jalapeño, fresh crush basil
Balsamic flavor recommendations: aged