Pork Chops with Pomegranate Balsamic Sauce

We had some pork chops in the freezer that needed to be used but I wasn't sure what to do with them. Then I saw the last bottle of POM pomegranate juice in the fridge & thought it would make a great sauce for pork.

(No matter what I tried I couldn't get a good photo of this pork chop.)

The brining of the chops takes a little time but otherwise this dish is really quick to put together. The sauce had a great sweet & tart flavor that complimented the pork really well. The brine doesn't add a ton of flavor but it certainly keeps the pork chops juicy, something that has been problem for us in the past.

Pork Chops with Pomegranate Balsamic Sauce

2 T brown sugar
2 T kosher salt
1/4 c sherry vinegar
1 1/2 c cold water

pepper

2 boneless pork chops, about 3/4-inch thick

2 1/2 T unsalted butter

1 T sugar

2 T balsamic vinegar

1/4 c pomegranate juice

In the morning you are planning to cook the pork chop put the brown sugar, salt, sherry vinegar, water & a good grind of fresh pepper in a resealable plastic bag. Massage a bit to dissolve the sugar & salt. Add the pork chops & seal the bag getting out as much air as possible. Place in a bowl incase of leaks & put in the refrigerator for about 8 hours turning from time to time. 

Remove the pork chops from the brine, rinse with cold water & pat dry. Pepper both sides (Do not add more salt as the brine will have added plenty.) Melt 2 tablespoons of butter in a skillet over medium heat. Add the pork chops & cook for about 6 minutes per side, basting with the butter occasionally. 

When the pork is done remove it to a plate & tent with foil to keep it warm. Add the sugar, balsamic vinegar & pomegranate juice to the hot skillet. Stir & bring to a boil. Keep stirring until thick. Whisk in the last 1/2 tablespoon of butter. 

Serve the sauce over the chops.

2 servings

Have a fantastic holiday weekend everyone!