- 1/4 cup olive oil
- 1 tablespoon pomegranate-infused red wine vinegar
- 3 sprigs fresh rosemary, leaves stripped and finely chopped
- 1 clove garlic, sliced
- 1/8 teaspoon cracked black pepper
- 6 (1/2 inch thick) boneless pork chops
- salt
- Whisk olive oil, vinegar, rosemary, garlic, and black pepper together in a large glass or ceramic bowl. Add the pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from marinade, discard marinade, and season pork chops with salt.
- Cook the pork chops on the preheated grill until no longer pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let chops rest for 3 to 5 minutes before serving.
04/25/2018
recipepes.com
Pomegranate Marinated Pork Chops, recipe
PT15M
PT1H
5
455 calories
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