Mother’s Day Pork Chop Feast


Pork Chops covered with  Pomegranate Sauce:

-Pork Chops (pictured: 1″ thick cut bone-in chops)

-Pomegranate sauce (recipe below)

-Fresh Rosemary and pomegranate seeds for garnish

-Salt and pepper

-Olive oil

Pomegranate Sauce:

(sauce can be prepared ahead of time on your grill)

-2 Cups Pomegranate juice

-1/4 Cup white granulated sugar

-1 Tbsp of Lemon Juice

Rosemary and Garlic Roasted Red Potatoes

-2 lbs. Red potatoes

-4 Tbsp Olive oil

-2 Tablespoons Fresh Rosemary

-1 Table spoon granulated garlic

-1 Teaspoon black pepper

-1 Teaspoon salt


Pork Chops covered with  Pomegranate Sauce:

1.)  Rub chops with olive oil.

2.)  Season thick chops liberally with salt and black pepper.

3.) Cook indirect on charcoal grill lit with Royal Oak Charcoal, until chops reach internal temperature of 145 degrees,

4.)  Remove and let set for 10 minutes.  Spoon on pomegranate sauce  over pork chop and sprinkle with fresh pomegranate seeds. Serve and enjoy!

Pomegranate Sauce:

1.Pour all ingredients into a sauce pan and bring to a boil stirring constantly.

2.Reduce to a simmer and simmer until thick (usually 30 minutes to 40 minutes). Sauce will appear thin and thicken as it cools.

Rosemary and Garlic Roasted Red Potatoes

1.) Wash and cut red potatoes into large cube sized pieces. (1/16 medium potato)

2.)  In a medium bowl whisk 4 tablespoons of olive oil, 2 tablespoons rosemary leaves,  1 tablespoon granulated garlic. 2 teaspoons black pepper, 2 teaspoons salt.

3.) Drop potato pieces into bowl of seasonings above. Toss to coat all sides.

4.)  Place in grill safe pan cover with foil

5.) Cook on grill heated to 350-400 degrees for 45 minutes-60 minutes or until potatoes are tender.

6.) Stir or Toss every 15 minutes so they don’t stick to pan and get an even cook.  You can remove foil if desired for the last 10-15 minutes to brown the outside. Remove from grill and serve. Enjoy!

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