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.

More Pork Chop Recipes:
- Pork Chops with Apple-Onion Reduction
- Pork Chops with Blueberry-Balsamic Sauce
- Pork Chops with Leeks & Mustard

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.