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
Ingredients
4 boneless pork chops, 1 to 1¼ inches thick
1 tbsp Garlic Infused Olive Oil
Kosher salt and freshly ground black pepper
Pomegranate Balsamic Glaze
⅓ cup Pomegranate Dark Balsamic, plus more for finishing
2 tbsp fresh orange juice
1 tsp Dijon mustard
2 tsp honey
1 small garlic clove, finely minced or grated
1 tsp 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 20 minutes before grilling, pat dry, and season lightly with black pepper.
• Preheat 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.
• Simmer over medium heat for 3–5 minutes, stirring often, until the glaze is glossy and lightly thickened. It should be spoonable, not syrupy. Remove from heat and reserve about 2 tablespoons for serving.
• Grill pork chops 4–5 minutes per side, turning once, until the internal temperature reaches about 140°F.
• During the final 1–2 minutes of grilling, brush both sides of the chops with the glaze, turning once so it lightly caramelizes without burning.
• Grill the citrus halves cut-side down for 2–3 minutes, until lightly charred and juicy.
• Transfer pork chops to a platter and rest for 5 minutes. The internal temperature should finish at 145°F.
• Spoon the reserved glaze over the pork, squeeze charred citrus over the top, and finish with a light drizzle of fresh Pomegranate Dark Balsamic.
Chef’s Tip
Applying the glaze only during the final minutes of grilling prevents the natural sugars in the Pomegranate Dark Balsamic and honey from scorching. Rest the pork before adding the final drizzle of fresh balsamic so every bite stays juicy while preserving the bright pomegranate flavor.
Flavor Variations
• Use Bordeaux Cherry Dark Balsamic for a richer, darker fruit glaze that pairs beautifully with grilled pork.
• Substitute Fig Dark Balsamic for a deeper, earthy sweetness that's excellent with roasted potatoes and mushrooms.
• Use Blackberry Dark Balsamic for a bold berry-forward glaze with excellent balance.
• Swap in Grapefruit White Balsamic for a brighter citrus version paired with grilled asparagus and summer vegetables.
• Replace Garlic Infused Olive Oil with Blood Orange Olive Oil for an elegant citrus finish that complements the charred orange.
Pairings
Serve with grilled asparagus, roasted fingerling potatoes, wild rice, grilled zucchini, roasted Brussels sprouts, or herbed couscous. A simple arugula salad with shaved Parmesan also complements the bright pomegranate glaze. Enjoy with Pinot Noir, Grenache, Syrah, or a dry Rosé.
Build Your Plate
Turn this into a complete dinner
Build a balanced grilled dinner by pairing these juicy pork chops with roasted potatoes or wild rice, grilled vegetables, and the bright pomegranate glaze spooned over everything just before serving.
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 grilled boneless pork chops finished at 145°F and rested before serving.
Vegetables & Sides
Roasted fingerling potatoes, grilled asparagus, grilled zucchini, roasted Brussels sprouts, wild rice, couscous, or an arugula salad.
Flavor Pairing
Pomegranate Dark Balsamic provides bright fruit and balanced acidity while Garlic Infused Olive Oil adds savory depth to the grilled pork.
Recipe Notes
Choose pork chops that are at least 1 inch thick for the juiciest results. If using thinner chops, reduce the grilling time accordingly. The glaze can be prepared up to two days in advance and refrigerated. Warm gently before using. Leftover pork reheats best over low heat with a spoonful of chicken stock and a fresh drizzle of Pomegranate Dark Balsamic.
