The Rea Family
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.
Ingredients
- INGREDIENTS
- 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
Instructions
- POMEGRANATE SYRUP
- 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. - PORK CHOPS
- Preheat oven to 400 degrees.
- Drizzle the Fresh Crush Rosemary Olive Oil over both sides of the chops.
Season generously with sea salt and fresh cracked black pepper. - 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. - Allow chops to rest for 10 minutes. Baste or drizzle with the rest of the
pomegranate syrup, and garnish with fresh rosemary & pomegranate seeds.
Tips
Olive oil flavor recommendations: roasted garlic, fresh crush jalapeño, fresh crush basil
Balsamic flavor recommendations: aged
