Tuesday, April 19

Pork Chops with Pomegranate Reduction

There’s a Williams-Sonoma store located just a few blocks from my house, and I can’t help myself from stopping in and browsing on a regular basis. On my last trip I picked up a bottle of pomegranate vinegar* with the intention of kicking up the dressing for my spinach, feta, and pomegranate salad, but was inspired to try and create a quick pan sauce with it. The sweet and tangy sauce was a great compliment to roasted pork chops and was quick and easy enough to make after a full day of work.
Roasted Pork Chops with Pomegranate Reduction:
  • Heat 1 tbsp. olive oil in a large non-stick skillet over high heat.
  • Meanwhile, season 2 bone-in pork rib chops with salt and pepper.
  • Add chops and one bunch of fresh thyme to the hot pan and cook for 3-5 minutes per side, or until browned.
  • Transfer pork to a baking sheet covered in aluminum foil and cook in a 375°F oven for 10-12 minutes, or until pork is cooked through.
  • While chops are in the oven, add ½ c. pomegranate vinegar to the skillet and cook until reduced by half, about 5 minutes.
  • When sauce is reduced, whisk in 1 tbsp. cold butter.
  • To serve, place each chop on a plate and top with sauce.

Serves two
*Williams-Sonoma only sells their pomegranate vinegar in-store.