Ingredients
¼cupolive oil
1tbspred wine vinegar,pomegranate-infused
3sprigsrosemary,fresh, leaves stripped and finely chopped
1clovegarlic,sliced
⅛tspblack pepper,cracked
6pork chops,(½-inch thick) boneless
salt,to taste
Preparation
Whisk olive oil, vinegar, rosemary, garlic, and black pepper together in a large glass or ceramic bowl. 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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove pork chops from marinade, discard marinade, and season pork chops with salt.
Cook the pork chops on the preheated grill until no longer pink in the center or an instant-read thermometer reads 145 degrees F, 7 to 10 minutes per side.
Let chops rest for 3 to 5 minutes before serving.
