Pork Chops with Pomegranate Sauce

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15 minutes

15 minutes


    • 4
      Canadian Pork Loin or Rib Chops or Steaks, at least 3/4"/2 cm thick
    • 2 tsp
      10 mL
      EACH salt and ground black pepper
    • 2 Tbsp
      25 mL
      canola oil, divided
    • 2
      shallots, minced
    • 1 Tbsp
      15 mL
      minced garlic
    • 1 cup
      250 mL
      unsweetened pomegranate juice
    • 1/2 cup
      125 mL
      red wine
    • 2 Tbsp
      25 mL
      liquid honey
    • 2 Tbsp
      25 mL
      lemon juice or cider vinegar
    • 1 Tbsp
      15 mL
      chopped fresh thyme
    • 1 tsp
      5 mL
    • 1/4 cup
      50 mL
      pomegranate seeds (optional)


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.

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