Grilled Pomegranate Balsamic Boneless Pork Chops with Thyme & Charred Citrus
Grilled Pomegranate Balsamic Pork Chops with Thyme & Charred Citrus
Description
Thick-cut boneless pork chops are grilled until juicy, then brushed near the end with a glossy Pomegranate Dark Balsamic glaze made with orange juice, Dijon, honey, garlic, and fresh thyme. Charred citrus and a final drizzle of fresh balsamic give the pork a bold sweet-tart finish without making the glaze heavy or sticky.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Optional Dry Brine: 1 hour
Cook Time: 12–15 minutes
Total Time: About 30 minutes, plus optional dry brine
Ingredients
4 boneless pork chops, 1 to 1¼ inches thick
1 tablespoon Garlic Infused Olive Oil
Kosher salt and freshly ground black pepper
Pomegranate Balsamic Glaze
⅓ cup Pomegranate Dark Balsamic, plus more for finishing
2 tablespoons fresh orange juice
1 teaspoon Dijon mustard
2 teaspoons honey
1 small garlic clove, finely minced or grated
1 teaspoon chopped fresh thyme
Pinch of kosher salt
1 orange or lemon, halved
Optional: extra fresh thyme for serving
Instructions
• For the juiciest pork chops, season both sides with kosher salt up to 1 hour ahead and refrigerate uncovered. Remove from the refrigerator about 20 minutes before grilling, pat dry, and season lightly with black pepper.
• Preheat the grill to medium-high heat, about 425–450°F. Clean and oil the grates.
• Brush the pork chops lightly with Garlic Infused Olive Oil.
• In a small saucepan, combine Pomegranate Dark Balsamic, orange juice, Dijon mustard, honey, garlic, thyme, and a pinch of salt.
• Bring to a gentle simmer over medium heat and cook for 3–5 minutes, stirring often, until the glaze is glossy and lightly thickened. It should remain spoonable rather than becoming thick or syrupy. Remove from the heat and reserve about 2 tablespoons of the glaze for serving.
• Place the pork chops on the grill and cook for about 4–5 minutes on the first side. Turn and continue grilling, using the cooking time as a guide rather than the sole measure of doneness.
• During the final 1–2 minutes of grilling, brush both sides of the pork chops with the remaining glaze, turning as needed so the glaze lightly caramelizes without scorching. Continue cooking until an instant-read thermometer inserted into the thickest part of each chop registers 145°F.
• While the pork finishes, grill the citrus halves cut-side down for 2–3 minutes, until lightly charred and juicy.
• Transfer the pork chops to a clean platter and rest for 5 minutes before serving.
• Spoon the reserved glaze over the rested pork, squeeze the charred citrus over the top, and finish with a light drizzle of fresh Pomegranate Dark Balsamic. Garnish with additional fresh thyme if desired.
Chef’s Tip
Apply the balsamic glaze only during the final minutes of grilling. Pomegranate Dark Balsamic and honey both contain sugars that can scorch over direct heat before the pork is fully cooked. Use an instant-read thermometer rather than cooking time alone and cook the chops to 145°F before removing them from the grill, then allow them to rest for at least 3 minutes. The final drizzle of fresh Pomegranate Dark Balsamic restores bright fruit and acidity after the glaze has caramelized over the heat.
Flavor Variations
• Bordeaux Cherry: Replace Pomegranate Dark Balsamic with Bordeaux Cherry Dark Balsamic for a richer, darker fruit glaze that pairs beautifully with grilled pork.
• Fig: Replace Pomegranate Dark Balsamic with Fig Dark Balsamic for deeper, earthy sweetness that's especially good with roasted potatoes and mushrooms.
• Blackberry: Replace Pomegranate Dark Balsamic with Blackberry Dark Balsamic for a bold berry-forward glaze with excellent sweet-tart balance.
• Grapefruit: Replace Pomegranate Dark Balsamic with Grapefruit White Balsamic for a brighter citrus-forward version that's especially good with grilled asparagus and summer vegetables.
• Blood Orange: Replace Garlic Infused Olive Oil with Blood Orange Olive Oil for an elegant citrus accent that complements the orange juice and charred citrus.
Pairings
Serve with grilled asparagus, roasted fingerling potatoes, wild rice, grilled zucchini, roasted Brussels sprouts, herbed couscous, or a simple arugula salad with shaved Parmesan. Pinot Noir, Grenache, Syrah, or a dry Rosé all pair well with the pork's savory character and bright fruit glaze.
Build Your Entrée
Turn these glazed pork chops into a complete grilled dinner
Pair the juicy grilled pork with roasted potatoes or wild rice, seasonal vegetables, charred citrus, and the bright pomegranate glaze for a balanced sweet-savory dinner.
Finished Meal
Grilled Pomegranate Balsamic Pork Chops with roasted fingerling potatoes, grilled asparagus, charred citrus, and a fresh drizzle of Pomegranate Dark Balsamic
Protein
Thick-cut boneless pork chops grilled to 145°F, rested before serving, and finished with Pomegranate Dark Balsamic glaze
Vegetables & Sides
Roasted fingerling potatoes, grilled asparagus, grilled zucchini, roasted Brussels sprouts, wild rice, herbed couscous, or arugula salad
Flavor Pairing
Pomegranate Dark Balsamic brings bright fruit and balanced acidity, while Garlic Infused Olive Oil adds savory depth and charred citrus provides a fresh, smoky finish
Recipe Notes
Choose pork chops that are at least 1 inch thick for the juiciest results. Thinner chops will cook considerably faster, so rely on an instant-read thermometer rather than the suggested grilling time.
USDA recommends cooking whole pork chops to a minimum internal temperature of 145°F before removing them from the heat, followed by a rest of at least 3 minutes.
The Pomegranate Balsamic glaze can be prepared up to two days in advance and refrigerated. Warm it gently before using so it returns to a spoonable consistency.
Leftover pork can be refrigerated in an airtight container for 3–4 days. Reheat gently to avoid drying it out, and add a fresh drizzle of Pomegranate Dark Balsamic just before serving.
