Grilled Pork with Aubergine and Pomegranate Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This beautiful dish brings together some of my favorite flavors for a meal that feels fancy but comes together in just over an hour. Juicy grilled pork chops get paired with tender charred aubergine, all brought together by a gorgeous pomegranate and balsamic glaze that's both sweet and tart. The pomegranate juice is packed with antioxidants, making this not just delicious but genuinely good for you. What I love most is how simple the whole thing is to pull off at home without breaking the bank, and the fresh mint and pomegranate seeds at the end add a lovely brightness that makes everyone think you spent way more time in the kitchen than you actually did.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- 2aubergine(sliced lengthwise into 0.5 inch planks)
- 237 mlpomegranate juice
- 3 tablespoonsbalsamic vinegar
- 2 tablespoonshoney
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 5 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mlpomegranate seeds(for garnish)
- 8fresh mint leaves(torn, for garnish)
Detail level
Instructions
- 1
Pat pork chops dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes before grilling.
Tip: Room temperature meat cooks more evenly and achieves better browning.
- 2
Brush aubergine slices on both sides with 3 tablespoons of olive oil and season with salt and pepper. Set aside.
Tip: Don't skip oiling the aubergine as it helps prevent sticking and promotes even charring.
- 3
In a saucepan, combine pomegranate juice, balsamic vinegar, and honey. Bring to a simmer over medium heat and cook for 10-12 minutes until reduced to about 1/3 cup and slightly syrupy. Stir in minced garlic in the final minute.
Tip: Watch the reduction carefully to avoid over-concentrating the glaze.
- 4
Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates using a paper towel.
- 5
Place pork chops on the grill and cook for 6-7 minutes without moving them, allowing a golden crust to form. Flip and cook for another 5-6 minutes until internal temperature reaches 145°F. Top each chop with a thyme sprig during cooking.
Tip: Don't press down on the chops with your spatula as it squeezes out the flavorful juices.
- 6
In the last 4 minutes of pork cooking, place aubergine slices on a separate part of the grill. Cook for 3-4 minutes per side until deeply charred and tender.
Tip: Aubergine cooks quickly once it begins to soften, so monitor closely.
- 7
Remove pork chops from grill and brush generously with the pomegranate reduction. Let rest for 3 minutes before serving.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
- 8
Arrange aubergine slices on serving plates, top with a pork chop, and drizzle with any remaining glaze. Garnish with pomegranate seeds and fresh mint leaves.
Tip: The tart pomegranate seeds add brightness and visual appeal to the finished dish.
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