Hey Mikey, He likes it! or should I say.. THEY like it. It’s been awhile since I made a toddler AND husband approved meal. No complaints. No bargaining. No fighting. No leftovers!
What’s better yet? It’s a cinch to make! Here’s what I did.
- 4oz pomegranate juice
- 3 cloves minced garlic
- 1 tbsp honey (21g)
- 1 tsp dried tarragon
- kosher salt and ground pepper.
- 4 thick slices of Vidalia onion.
- 4 thin cut boneless pork loin chops
Whisk together the pomegranate juice, garlic, honey, tarragon, large pinch of salt and ground pepper to make the marinade. Now, if you don’t have tarragon you can use any herb (thyme or basil would be good) you like but the tarragon went really well with the pomegranate juice.
Layer the pork chops and onion slices vertically in a quart sized baggie. Pour the marinade over and seal removing as much air as possible. Refrigerate for at least an hour.
Heat an outdoor grill. Cook the chops and Vidalia slices 3-4 minutes a side. Longer if you have thick chops. My onion actually took longer then the pork!
|Servings||Amt per Serving|
|2||1 Chop with Thick Slice of Onion|
|240||4g||1g||old: 5||new: 6|