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Friday, November 11, 2011

Pomegranate Balsamic Pork Chops

Before I get into this delicious recipe, I want to say just two thing :)

I want to extend a HUGE thank you to all the veterans out there.  (My dad especially!!!)  It's Veteran's day and I thought it would be the perfect time to thank those that have served and are still serving this country.  You are amazing people in my book!  Thank you!!

I also want to quickly draw your attention to this fantastic website that has the best vanilla beans around for the most amazing price you will ever find.  Whitney, with IndriVanilla, contacted me a few weeks ago to see if I would be interested in some vanilla bean samples.  Well, considering how much vanilla beans cost, and she was willing to send them to me for free, how could I pass them up, right?  Whitney proceeded to tell me that she sells these wonderful vanilla beans for 50cents to $1.00 EACH!  WHAT?  Ok, what's the catch, right?  Vanilla beans for 50cents???  Come on....  Seriously, though, that's how much they are and they are every bit as wonderful as other vanilla beans that sell for $5-$10 each!  Whitney also told me that she is located right here in Arizona... In Tempe, Arizona to be exact... and well, any chance I can get to help out local merchants, I'm all over that.... especially with something so wonderful as vanilla beans!!  Now, I haven't actually cooked with these beans yet, I know that might sound cheesy, but it's true.  But, that's how confident I am in these beans.. I'm willing to tell you about them without actually ever using them.  I have seen them, I have smelled them... I know you'll be just as amazed as I was with the quality of them.  So, hang in there until we get moved in and I plan on not only making a few deliciously sweet dishes, but I also plan on trying my hand at adding the vanilla beans into more savory dishes....  You'll definitely want to hang around for that :)

Finally, I will tempt you with this fantastic piece of meat.  Behold the thick cut pork chop!  I couldn't believe that I actually found two packed THICK cut chops.  And bone in, nonetheless.  So, when I saw these beauties sitting in the meat department at my local grocery store, I could not help but get just a tad bit excited.... Oh the possibilities!!!  And, although there were a ton of possibilities, I kept this very simple.  No need to go too over board, you want to taste the meat too sometimes :)  If you find yourself with no pomegranate balsamic vinegar, you can use regular balsamic in its place... it will work just as well, I promise.  One thing you don't want to change or skip, though, is the brining.  You must brine, it will make all the difference in the world with these wonderfully thick chops!  Plan ahead with this recipe, but I not only have you brining the chops, but I have you marinating them too!!  Oh the flavor!!!!

Pomegranate Balsamic Pork Chops
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
2 bone-in 1" (or more) thick pork loin chops
For the brine -
3 cups water
1 1/2 Tablespoons kosher salt
1 Tablespoon sugar
2 garlic cloves, minced or chopped
1 teaspoon black pepper
For the marinade -
1 garlic clove, smashed
1 Tablespoon pomegranate balsamic vinegar
1 Tablespoon brown sugar
1/4 teaspoon cayenne pepper
For the glaze -
2 Tablespoons pomegranate balsamic vinegar
1 1/2 Tablespoons brown sugar
1 Tablespoon water

In a large measuring bowl, add all the ingredients for the brine and stir to combine.  Place the pork in a resealable bag set in a bowl or dish and pour the brining liquid over it.  Seal and place in refrigerator for 2 hours.  Remove from brine and rinse pork thoroughly under cool running water.  Pat with towel to dry and place pork in a shallow dish.

In a small bowl, add all the ingredients for the marinade and stir until the sugar has dissolved.  Pour mixture over the pork and cover.  Refrigerate for at least 1 hour.

Meanwhile, in a small saucepan over medium heat, add the remaining ingredients for the glaze.  Stir to dissolve the sugar.  Allow mixture to come to a bowl and thicken; stirring often.  When sauce has thickened, remove from heat and allow to cool.

Preheat grill to 375 degrees and oil the grill grates using long tongs to soak a wad of paper towels in oil.  Place the pork chops directly over the fire; brush with glaze.  Allow to grill for 5 minutes and flip; brushing the other side with the glaze.  Allow to grill another 5 minutes and flip again; brush with glaze.  Turn down the heat and continue to grill until the pork is cooked through and the internal temperature reads 145 degrees.  Remove from gill and allow to rest for 3-5 minutes before serving.  Enjoy!

One Year Ago:  Potato and Chipotle Chowder


Yenta Mary said...

OMG, those pork chops are gorgeous!!! And vanilla beans for a steal??? You tempt me in so many ways this morning!

Andrea the Kitchen Witch said...

That's a screamin deal on vanilla beans!!!! I must get in on these deals, I love fresh vanilla :) I too have been wanting to try them in savory applications, can't wait to see what we come up with :) These chops look divine Jenn! I don't have any pomegranate vinegar but I do have a pomegranate...and vinegar...sounds like I've got to do some WitchCraft here :) Awesome score on the chops, too. Finding the ideal cut of meat makes me giddy too :)

Cranberry Morning said...

The vanilla bean deal sounds fantastic! And those chops look delicious. I'm going to the freezer right now to get out the pork chops I meant to take out last night.

StephenC said...

What a beautiful result. Brava to you.

Big Dude said...

Since we both like the pomegranate and balsamic flavors, I'm sure we'd enjoy this.

Mom said...

You're Dad was very touched by your Thank You to him & all Vets! Please keep all our brave heroes of the past & present in your prayers!
Love, Mom

Mary said...

I love both the flavors you have used here and
the pork looks scrumptious. I love those grill marks. I hope you have a greatday. Blessings...Mary

Jean | Delightful Repast said...

Ooh, that's a pretty pork chop! And it looks perfectly cooked. I can't stand the trend of recent years to undercook pork. It's much more flavorful when fully cooked.

Chris said...

Wow, I would have thought the sugary glaze would have burned but obviously not, they turned out perfect.