Pinot Noir + Pork Chops with Pomegranate Balsamic Glaze

INGREDIENTS

• 2 bone-in pork chops
• 1/2 tsp salt
• 3 tbsp olive oil, divided
• 1 shallot, diced
• 2 cups pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tbsp chopped parsley
• 1/2 cup pomegranate aril

INSTRUCTIONS

1. Pat pork chops dry.
2. Sprinkle both sides with salt.
3. Heat 2 tablespoons of olive oil in a pan. Add pork chops and sear 5-7 minutes on both sides until golden brown and cooked through.
4. While pork chops are cooking, heat remaining tablespoon of olive oil in a saucepan. Add shallot and cook 4-5 minutes, until soft.
5. Add pomegranate juice, honey, and balsamic vinegar to a saucepan. Let reduce for about 15-20 minutes, or until the sauce thickens.
6. Serve pork chops with pomegranate reduction.
7. Garnish with pomegranate arils and parsley, if desired