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Pomegranate Pork Chops
Ingredients
- 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
Directions
- 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.
- Add 3 tbl. olive oil to a heavy frying pan and preheat over medium flame.
- Remove chops from bag, scrape off excess marinade back into bag. Reserve marinade.
- 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.
- Remove pork from pan, place on serving platter.
- Reduce remaining sauce for another 3 minutes and pour over chops. Serve immediately.