1 pork chop, approximately 1 1/2 kg
1/2 cup olive oil
4 tablespoons apple cider vinegar
1/2 cup pomegranate gelée
2 tablespoons soy sauce
3 tablespoons mustard
1/2 cup dry vermouth or sauvignon Blanc wine
1 medium onion, cut into small pieces
1 pork chop, approximately 1 1/2 kg
1/2 cup olive oil
4 tablespoons apple cider vinegar
1/2 cup pomegranate gelée
2 tablespoons soy sauce
3 tablespoons mustard
1/2 cup dry vermouth or sauvignon Blanc wine
1 medium onion, cut into small pieces
Trim the pork chops to remove excess fat
Make a few incisions with a knife to allow the seasoning to penetrate
Combine olive oil, apple cider vinegar, pomegranate gelée, soy sauce, mustard, dry vermouth or sauvignon Blanc wine, and onion in a blender
Blend well
Pour over the pork chops, cover, and refrigerate for about 2 hours
Preheat oven to moderate heat (180°C), place the seasoned pork chops, and bake for approximately 1 hour and 30 minutes, basting with the seasoning liquid as needed to prevent drying out
Let it rest for about 10 minutes before slicing
Slice into 15 portions.
