(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
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.
Have a fantastic holiday weekend everyone!