Huckleberry Pomegranate Glazed Pork Chops

INGREDIENTS:

• 4 pork chops bone in or out

• 6 cloves garlic, minced

• 1 Tbsp Soy sauce

• ¼ cup Honey

• 1 tsp garlic powder

• ¼ cup water

• 3 Tbsp Verbena Huckleberry Olive Oil

• 3 Tbsp Verbena Pomegranate Balsamic

• 1 Tbsp unsalted butter

• Pepper to season

• 1 fresh pomegranate for garnish

DIRECTIONS:

1. Preheat oven broiler (or grill) on medium-high heat.

2. Season chops with soy sauce, pepper and garlic powder just before cooking.

3. Heat olive oil in a pan or skillet over medium high heat until hot.

4. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.

5. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds).

6. Add the honey, water and balsamic. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.

7. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.

8. Garnish with fresh pomegranate and parsley, serve over vegetables, rice, pasta or with a salad.