This was fantastic! I can see this marinade being used not only on Pork but chicken or beef. We pan-fried instead of grilling. I used our Avocado Oil instead of the olive oil listed in the recipe.
Ingredients:
1/3 c Pomegranate Balsamic Vinegar of Modena
1/4 c olive oil
1 1/2 - 2 Tbsp Rustic Herb Seasoning
6 boneless pork loin chops (about 2 lbs)
Instructions:
1. Combine first 3 ingredients in a gallon freezer bag. Add pork; seal well and toss to coat. Refrigerate several hours or up to overnight.
2. Prepare grill to medium heat. Remove pork chops from marinade; discard bag with marinade.
3. Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155 degrees 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.
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