Saturday, May 11, 2013

Pork Chops with Pomegranate Pan Sauce

If the internet had a tasting mechanism, I would pass you a bite. This pan sauce is amazing. My friend Rebecca shared this recipe with me a few years ago... I believe she got it from someone else, and I do not know the original source. We just give thanks and happily enjoy. :)

1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
4 (4 oz) boneless center-cut pork loin chops, 1 inch thick
2 tsp olive oil
1/3 c chopped shallots
3/4 c pomegranate juice
1 tbsp palm sugar
1 tbsp balsamic vinegar

Combine ground cumin, garlic powder, salt, and pepper in a small bowl. Sprinkle the mixture over the pork chops. Heat the oil in a large, nonstick skillet. Cook the pork chops in the oil over medium-high heat for about three minutes. Flip them and cook another three minutes. Remove the pork chops from the pan and keep warm in a covered container. Place shallots into the skillet and stir for 45 seconds. Add the pomegranate juice, palm sugar, and balsamic vinegar; bring mixture to a boil. Cook the sauce for five minutes, or until slightly thick. Serve pork chops with the pan sauce drizzled over them.

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