A good skillet, stainless steel or cast iron or steel. Not a teflon or T-fal. Two dabs of butter
1 pork chop, preferably double-cut Berkshire, brined.
1/4 cup of chefjono Pomegranate Balsamic Oil free salad dressing.
Salad greens.

"Put a dab of butter or oil and place the pork chop on the pan cold.

Cook halfway and turn. Cook only to pink or medium well.

Take the meat out, pour off excess liquid, then reduce a 1/4 cup of Pomegranate balsamic until thick like pancake syrup.

Turn off heat and add a bit of butter to thicken and make it shine, pour on meat, great on salad green altogether. "

"More Detailed Instructions
First, get a double cut pork chop if you can. There are few good new breeds on the marketplace, like Berkshire, etc.

Buy it a local butcher, not a supermarket.
Makes a big difference to start with a good one. Brine it if you like. Do not marinate it though.

Put a stainless steel pan on the stove top. Or a cast iron or French steel.
If you have a T-fal or Teflon pan; that's OK, just go ahead and throw them out.

Do not preheat the skillet.

Put a little dab of butter or some oil in the pan, then the pork chop. Cold.
That's right, the pan is cold, the pork chop is cold, the butter is cold.

Then turn the heat on to only low-medium.
Don't let it get angry; do not let it brown much, if at all.

Turn it over when it is half done, (obviously) and then cook it to no more than medium well.
Take out the meat and let it rest on a plate.

Meanwhile, pour off any excess fat, if there is a lot, put the pan back on the fire and add two inches or 1/4 cup of chefjono Pomegranate Balsamic.
Turn it up to medium high so that it can ""reduce"".

Don't leave the room.

Even though the chefjono sauce has no oil or thickener, and no added sugar, the pomegranate and honey will leave a very impressive black crust if boiled dry.
If that happens, you'll be testing your smoke detectors for sure.

When the liquid, the ""reduction"" gets to only a few tablespoons in volume, turn off the heat.
The sauce will only seem thin while its warm.

Add a dab of fresh butter, off the heat, so it will thicken and get shiny.
Drizzle on the pork chop.

Something about searing with high heat tightens the protein strands in this type of meat and squeezes the juices out like wringing a sponge. This method also makes a difference with tender chicken and lamb.

Its always important to sear beef, but if you cook the pork chop this way it will be very, very moist.
For drama you'll get the bitter/sweet dark flavours from the honey, pomegranate and vinegar intensified in the sauce.

Alternatively, sear a piece of chicken, let it cool, cut in strips and put in on salad greens, then pour hot Pomegranate sauce on it.

Very nice. "