Pomegranate Marinated Pork Chops

Ingredients

• 0.3 cup barbecue sauce 
• 4.5 inch pork chops bone-in thick
• 0.3 teaspoon cayenne pepper 
• 1 teaspoon chili powder 
• 1 teaspoon cornstarch 
• 1 teaspoon garlic dried minced
• 4 teaspoons onion dried minced
• 3 sprigs rosemary fresh finely chopped
• 1 clove garlic sliced
• 2 teaspoons ground cumin 
• 2 tablespoons juice of lemon 
• 0.3 cup olive oil 
• 0.5 teaspoon oregano dried
• 0.5 teaspoon paprika 
• 0.1 teaspoon cracked pepper black
• 36 servings pork chops boneless 1/
• 6 servings salt 
• 1 tablespoon pomegranate-infused red wine vinegar 

Equipment

• bowl
• whisk
• plastic wrap
• grill
• kitchen thermometer

Directions

1. Whisk olive oil, vinegar, rosemary, garlic, and black pepper together in a large glass or ceramic bowl.
2. Add the pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove pork chops from marinade, discard marinade, and season pork chops with salt.
5. Cook the pork chops on the preheated grill until no longer pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. Let chops rest for 3 to 5 minutes before serving.