Grilled Pork with Aubergine and Pomegranate Glaze

Instructions

1. 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. 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. 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. 4

   Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates using a paper towel.

5. 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. 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. 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. 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.