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Pomegranate Marinated Pork Chops |
"Serve over a bed of mixed greens dressed with olive oil and pomegranate-infused red wine vinegar and crusty grilled bread."
Ingredients :
- 1/4 cup olive oil
- 1 tablespoon pomegranate-infused red wine vinegar
- 3 sprigs fresh rosemary, leaves stripped and finely chopped
- 1 clove garlic, sliced
- 1/8 teaspoon cracked black pepper
- 6 (1/2 inch thick) boneless pork chops
- salt
Instructions :
Prep : 10M | Cook : 6M | Ready in : 8H25M |
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- Whisk olive oil, vinegar, rosemary, garlic, and black pepper together in a large glass or ceramic bowl. Add the pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from marinade, discard marinade, and season pork chops with salt.
- Cook the pork chops on the preheated grill until no longer pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let chops rest for 3 to 5 minutes before serving.
Notes :
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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