Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
grill:
12 mins
total:
27 mins
Servings:
4
Yield:
8 chops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from chops. Sprinkle chops with salt and pepper. Place chops in a freezer bag.

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  • For marinade, in a blender or food processor combine pomegranate juice, oil, shallot, mint, and thyme. Cover and blend or process until smooth. Pour over chops. Seal bag; turn to coat chops. Freeze for up to 4 months.

  • To serve, thaw in the refrigerator overnight.

  • Drain chops, reserving marinade. In a small saucepan bring marinade to boiling; reduce heat. Simmer, covered, for 5 minutes.

  • For a charcoal or gas grill, place chops on the grill rack directly over medium heat. Cover and grill for 12 to 14 minutes for medium-rare (145°F) or 15 to 17 minutes for medium (160°F), turning once halfway through grilling and brushing with marinade for the last 5 minutes of grilling.

Nutrition Facts

316 calories; fat 22g; cholesterol 70mg; saturated fat 5g; carbohydrates 7g; mono fat 13g; poly fat 2g; sugars 6g; protein 22g; vitamin a 123.1IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 5.6mg; vitamin b6 0.4mg; folate 16mcg; vitamin b12 1.5mcg; sodium 362mg; potassium 379mg; calcium 28mg; iron 2.5mg.
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