Did you know that pork is the leading food source of Thiamine? Thiamine or vitamin B1 helps to build & repair nerves and muscles. To learn more nutrition facts about pork visit the Nutrition Facts page
Pork Chops with Pomegranate Sauce
May 2, 2011
Dinner
15 minutes
15 minutes
4
-
- 44Canadian Pork Loin or Rib Chops or Steaks, at least 3/4"/2 cm thick
- 2 tsp10 mLEACH salt and ground black pepper
- 2 Tbsp25 mLcanola oil, divided
- 22shallots, minced
- 1 Tbsp15 mLminced garlic
- 1 cup250 mLunsweetened pomegranate juice
- 1/2 cup125 mLred wine
- 2 Tbsp25 mLliquid honey
- 2 Tbsp25 mLlemon juice or cider vinegar
- 1 Tbsp15 mLchopped fresh thyme
- 1 tsp5 mLcornstarch
- 1/4 cup50 mLpomegranate seeds (optional)
Directions
Season chops with salt and pepper.Heat 1 Tbsp/15 mL canola oil in a large skillet over medium-high heat. Pan fry chops briefly on both sides until lightly browned. Reduce heat to medium-low and continue cooking until chops are firm to the touch, about 10 minutes, turning occasionally.Remove chops, reserving any cooking juices, and keep warm. Add remaining oil to skillet over medium-high heat; add shallots and garlic to pan and sauté for about 30 seconds. Add pomegranate juice, red wine, lemon juice, honey and thyme; boil vigorously for a minute. Whisk in cornstarch mixed with1 Tbsp/15 mL of cold water. Simmer for another minute, adding any cooking juices from the chops. Serve chops on a pool of pomegranate sauce, garnished with a sprinkling of pomegranate seeds.The same sauce can be used to accompany a pork roast: season simply with salt and pepper, and make the sauce, using the same method and ingredients, while the pork is roasting in the oven. Similarly, the chops can be grilled and served with the pomegranate sauce.
