Grilled Pomegranate Balsamic Boneless Pork Chops with Thyme & Charred Citrus
Grilled Pomegranate Balsamic Boneless Pork Chops with Thyme & Charred Citrus
Description
Thick, juicy boneless pork chops grilled hot and brushed with a bright Pomegranate Balsamic and thyme glaze. Finished with charred citrus for a sharp, clean lift — bold, simple, and completely unique to the Pomegranate collection.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
4 thick boneless pork chops
⅓ cup Pomegranate Dark Balsamic (plus extra for finishing)
1 tbsp Garlic Olive Oil
½ tsp chopped fresh thyme
1 small orange or lemon, halved
Salt and black pepper
Instructions
• Season pork chops generously with salt and black pepper.
• Whisk together Pomegranate Dark Balsamic, Garlic Olive Oil, and chopped thyme.
• Brush the pork chops with the glaze mixture.
• Grill over medium-high heat for 5–6 minutes per side, brushing again during the final minute of cooking.
• Grill the citrus halves cut-side down until lightly charred.
• Let the pork chops rest briefly before serving.
• Finish with a squeeze of charred citrus and a drizzle of fresh Pomegranate Dark Balsamic.
Chef’s Tip
Let the chops rest before slicing — this keeps the juices inside and helps the pomegranate glaze tighten into a shiny, flavorful coating.
Flavor Variations
• Use Green Apple White Balsamic for crisp acidity
• Swap in Grapefruit White Balsamic for bright citrus snap
• Use Coconut White Balsamic for smooth tropical warmth
• Use Bordeaux Cherry Dark Balsamic for deeper fruit richness
• Add crushed red pepper flakes for subtle smoky heat
Pairings
Pairs beautifully with grilled zucchini, roasted potatoes, couscous, charred asparagus, or wild rice. Excellent alongside Pinot Noir or Grenache.
Recipe Notes
Boneless pork chops grill quickly, so avoid overcooking. The balsamic glaze should lightly coat the meat without becoming overly thick or sticky.
