Spice-Rubbed Grill Pork Chops

Ingredients

• 0.5 teaspoon allspice 
• 0.3 cup beef stock low-sodium
• 2 tablespoons butter 
• 1 tablespoon flour all-purpose
• 1 teaspoon ground cumin 
• 4 servings kosher salt and pepper black freshly ground
• 4 servings kosher salt and pepper freshly ground
• 4 servings olive oil for brushing grill grates
• 0.5 cup pomegranate juice 
• 32 ounce center-cut loin pork chops boneless
• 1 tablespoon raspberry preserves 
• 1 tablespoon red wine vinegar 
• 4 servings rice for serving
• 1  shallots minced

Equipment

• bowl
• sauce pan
• whisk
• grill
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Heat a grill to medium-high heat and brush the grill grates with olive oil.
3. Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl.
4. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes.
5. Remove the chops to a plate and tent with foil.
6. In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender.
7. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
8. Serve the pork chops over the rice with sauce ladled over top.
9. Garnish with fresh pomegranate seeds.