Pomegranate Balsamic Pork Chops

Created by Jenn's Food Journey
- Serves 2 -

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!