While fun to play with, pomegranate seeds are a bit high-maintenance. Especially after I watched my mother make pomegranate rum as a child – the process of extracting the juice took forever.
Nowadays, a savvy cook just buys the juice and uses the seeds as a garnish. Which is exactly how this dish works. Adapted from We Are Not Martha, the sweet glaze pairs perfectly with thick-cut pork chops. With the addition of fresh ginger, garlic and soy sauce, it has an Asian twist that is lovely.
Pomegranate-Ginger Pork Chops
• 1/2 c. pomegranate juice
• 1/2 c. sugar
• 1 T cornstarch
• 1/2 tsp red pepper flakes
• 3 T soy sauce
• 3 tsp ginger, minced
• 3 tsp garlic (3 cloves), minced
• 3 thick-cut boneless pork chops
• 1 whole fresh pomegranate, opened with seeds removed (cut into quarters, place under water and gently pull out seeds. The water keeps it from squirting you. Drain seeds.)
In a medium saucepan over medium heat, combine pom juice, sugar, cornstarch and red pepper flakes. Stir until bubbling and thick, then remove and set aside.
In a small bowl, combine garlic, ginger and soy sauce. Set aside.
In a large skillet, heat 1 T olive oil over medium-high. Pat chops dry and place in hot skillet, then spoon half the garlic-ginger mixture over the meat. Cook for 5 minutes, then turn and spoon the remaining mixture over. Cook another 5 minutes, or until cooked through and barely pink. Remove chops from pan and keep warm. (Note: I had to pop mine in the oven at 350 for a few minutes to finish cooking – you don’t want the sauce to burn).
In the chop pan, pour a little pomegranate juice in to de-glaze, scraping up the stuck-on bits. Off the heat, add the pomegranate syrup you reserved and stir to combine. The sauce will be thick and very dark with a deep, rich flavor. Just splendid.
To serve, pour sauce over the chops and top with seeds.
I encourage you all to get your antioxidants in and drink more pomegranate juice! xoxo