Pork Chops with Pomengranate Glaze

Pomengranate molasses is my current go-to when I'm not feeling creative about how to season a dish.  Like tonight, for instance: pork chops were on the menu, but I didn't want our usual versions. I consulted "le intrenet"  and found this recipe. The result was quite tasty.

Did you notice I said pomengranate MOLASSES but the recipe calls for JUICE? Pomengranate Molasses is a Middle Eastern ingredient that is a super concentrated form of the juice. It isn't sweet like what Americans think of as molasses (an ingredient in gingerbread). Instead it's tart/sour and most recipes that include pomengranate molasses as an ingredient, IMHO, usually need some honey to balance the sourness. 

BTW, pomengranate molasses is amazing on sauted veggies like brussel sprouts or winter squash, too.

In addition to the onion smothered pork chop, the plate contains (clockwise) tabullah, cuban beans and sauteed plantain.  Perhaps an odd combo, but it worked!

Prep Time: 10 minutes Cook Time: 20 minutes

4 servings 

Source:Simplyrecipes.com

INGREDIENTS

4 bone-in center cut pork chops, about 1-inch thick

Salt and pepper, to taste

2 tablespoons olive oil

3 tablespoons finely chopped shallots

11/2 cups pomegranate juice

1 tablespoon honey

1 tablespoon balsamic vinegar

2 sprigs thyme

1 tablespoon cold, unsalted butter

2 tablespoons chopped parsley (for garnish)

Seeds from 1 pomegranate (for garnish)

DIRECTIONS

1 Generously sprinkle the pork chops on both sides with salt and pepper.

2 Sear the chops: In a large skillet over medium-high heat, heat the oil. Add the pork chops

to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145F.  Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.

3 Make the glaze: Pour off and discard all but a thin layer of oil from the pan and return the pan to the heat. Add the shallots and cook, stirring, for 45 seconds. Scrape up any browned

bits that have stuck to the bottom of the pan.  Add the pomegranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat. Remove the thyme sprigs and whisk in the butter.

4 To serve: Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.