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Get Cooking: Pork with Pomegranate Pan Sauce

May 20, 2010

There is always a good reason to make a fancy meal. As far as I’m concerned, any event is one to celebrate. A good grade, a project finished, a birthday, obscure holiday, clean apartment, or load of laundry; every accomplishment deserves a home cooked meal and a glass of champagne.

Last night was an especially important celebration: the end of Z’s first year of law school.

Pork was on sale this week, and the bottle of  POM Wonderful in my fridge was calling out to be a sweet sauce that pork loves so much. Everyone knows how well pork and apples go together, but really any sweet fruit can be an amazing pairing with “the other white meat”. Especially pomegranate.

Pork with Pomegranate Pan Sauce (adapted from Cooking Light)

For the Pork:

2 pork chops

1 tablespoon mustard

1/2 cup flour

Salt and pepper

For the Sauce

3/4 cup of pomegranate juice (such as POM Wonderful)

1 tablespoon sugar

1 tablespoon balsamic vinegar

For the Sides

2 potatoes

2 tablespoons olive oil

Salt, pepper, garlic

5 kale leaves

1/2 onion

1/2 cup chicken broth

Salt, pepper, garlic powder

To start, preheat the oven to 400*

Scrub the potatoes (I like to keep the skins on) and chop into about 1″ pieces. Toss in a bowl with the olive oil and a few good grinds of salt, pepper, and garlic. Put in an oven proof dish and roast for 40 minutes, stirring 20 minutes in.

When the potatoes have been in for 20 minutes, chop the onion and saute in a pan until soft.

Remove the stems from the kale leaves and chop the leaves into 6 large pieces. Put in the pot with the onion and saute until the leaves start to wilt. Add the chicken broth and season with salt, pepper, and garlic powder. Turn the heat to low, and cover.

On a plate, mix the flour, salt and pepper.

Take each pork chop and spread mustard on either side. Dip the mustard chops into the flour mix to lightly coat either side.

Heat a little oil in a non-stick pan and cook the pork on medium high, 3 minutes on each side, or until cooked through. Remove and cover with tin foil.

Into the pan the pork was cooked in, add the pomegranate juice, sugar, and vinegar. Bring to a boil for 5 minutes.

Now the potatoes should be done. Serve the pomegranate sauce over the pork, kale and potatoes on the side.

Move over apples: pomegranate is now queen! This was so simple and delicious. I could eat the pomegranate sauce on anything. Including vanilla ice cream (seriously this time!).  And I definitely plan on cooking more pork in the future; it is cheap, quick, and so flavorful. Pomeagranate and pork: a match made in heaven.

2 Comments leave one →
  1. May 21, 2010 4:43 pm

    i need to get more into pomegranate. and i totally agree, you need no excuse to make something decedent in the ktichen!

  2. May 21, 2010 6:30 pm

    What an all-around delicious meal! Love the pom pan sauce! A perfect match for pork. Congratulations to Z!

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