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Pomegranate Pork Chops


  • ½ cup O&CO. Pomegranate Vinegar
  • 4 tbl. Mantinea & Avia olive oil, plus extra for the sauté
  • 1 tsp. O&CO. Fleur de Sel
  • ½ tsp. fresh ground pepper
  • 2 tbsp. honey or brown sugar
  • 2 cloves garlic, finely minced
  • 4 bone in pork chops


  1. Whisk together all ingredients, except chops. Put marinade in a glass dish or heavy  Ziploc bag. Add the chops, turning several times to coat them evenly. Marinate for at least 6 or up to 24 hours in the fridge.
  2. Add 3 tbl. olive oil to a heavy frying pan and preheat over medium flame.
  3. Remove chops from bag, scrape off excess marinade back into bag. Reserve marinade.
  4. Pat chops dry with paper towel. Sear chops until nicely browned, about 3-5 minutes per side. Lower heat and pour marinade in pan and cook until pork is cooked through, about 5 minutes.
  5. Remove pork from pan, place on serving platter.
  6. Reduce remaining sauce for another 3 minutes and pour over chops. Serve immediately.