Friday, January 14, 2011

Pork Chops and no not applesauce..pomegranate sauce!!

Pork chops with pomegranate sauce topped with cranberries and feta

Served with a side of salad greens and grilled baby russet potatoes.

Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminum foil and let it rest.

Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts.

Transfer chops to plate, spoon sauce over chops and salad.

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