Flipping through my December 2009 issue of Cooking Light a few months back, something about this recipe drew me in. Imagining a deliciously juicy pork chop alongside a sweet and tangy sauce…it just sounded so appealing! Even better, Cooking Light made note that it can be made in 30 minutes or less: perfect for my crazy weeknight schedule.
My experience with pomegranate is, well, nil. I’ve had a few pomegranate martinis on the KC plaza, but thats about it! I do know that pomegranates are very, very good for you. In some studies, it has been said to reduce heart disease, lower blood pressure, inhibit viral infections and even prevent dental plaque. But hey, even if all of that is false…the juice from this sweet fruit tastes GOOD! This recipe is my baby step into cooking with pomegranates, since it doesn’t actually call for a real pomegranate, but rather the juice – which is a-ok with me from a time and convenience standpoint.
So how did this recipe turn out? Very, very awesome. The sauce is tangy and has a different flavor than anything I’ve tried before. And the editors of Cooking Light didn’t lie – this dish did take only 30 minutes!
Pork with Pomegranate Pan Sauce
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
4 boneless pork chops
2 TBS olive oil
1/3 C shallots, chopped
3/4 C pomegranate juice
1 TBS sugar
1 TBS balsamic vinegar
1. Combine first 4 ingredients in a small bowl; rub on pork chops.
2. Heat oil in a large skillet over medium-high heat. Add pork chops; cook 3-5 minutes on each side. Remove and keep warm in low oven. Add shallots to pan and cook for one minute. Add juice, sugar and vinegar. Bring to a boil. Cook for 5 minutes or until slightly thick.
3. Serve warm pork chops alongside sauce.