It was raining today, on the first day of Spring so I browned the pork chops in the olive oil in my Electric Pressure Cooker…then added the Pomegranate Balsamic Vinegar of Modena… the added some quarter white potatoes and baby carrots…set it on Meat…let the pressure cooker NPR…and they were
Grilled Balsamic & Herb Pork Chops
1/3 cup Pomegranate Balsamic Vinegar of Modena
¼ cup olive oil
1½-2 tablespoons Rustic Herb Seasoning
6 boneless pork loin chops (about 2 pounds)
order at: www.SimplyKimberS.com
Combine first 3 ingredients in a gallon freezer bag. Add pork; seal well and toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove pork chops from marinade; discard bag with marinade.
Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-15 minutes.
Makes 6 servings.
Serve with BBQ Coleslaw.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.