Ingredients
- 2 whole pork chops thick cut, bone-in
- 1/4 cup Pomegranate White Balsamic Vinegar
- 1 1/2 cups pomegranate juice
- 1/4 cup brown sugar
- Rosemary Olive Oil to taste
- sea salt to taste
- fresh cracked black pepper to taste
Other great flavors to try!
Instructions
Pomegranate sauce:
- 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 a sudden be a thick syrup. Remove from heat, and cover to keep warm.
Pork chops:
- Preheat oven to 400 degrees.
- Drizzle the 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 sauce, and garnish with fresh rosemary & pomegranate seeds.