for the marinade:
1/4 cup pomegranate infused balsamic vinegar
2 tablespoons pomegranate molasses
2 tablespoons olive oil
2 large springs worth of mint
2 inch knob ginger, grated
4 thick cut (about 1 to 1 1/2 inch) pork chops
Mix together the marinade in a small bowl. Pour over the pork chops and marinate at least 2 hours. Prepare your grill for grilling. Cook them on high or the hottest part of your grill for 3-4 minutes on each side or until each side is well browned. Then either turn your grill to a lower temperature or move to a cooler part of the grill. If your grill has a vented cover, cover and cook for another 3 minutes or until the internal temperature reaches 160. Serve hot!
For this recipe, it is important to use thick cut pork chops, they thick enough to hold in the juices and stay moist. Thinner chops cook more quickly but they also have a tendency to dry out and get tough. The sugar content of the pomegranate molasses helps the outside of the pork caramelize and take on a glossy sheen without burning or over cooking the meat. These are some of the juiciest and most flavorful chops I have ever had!
No grill? Bake or saute these as you would any pork chop or use a grill pan.
Shown in the background: grilled rapini and mushrooms.