Community Recipe
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Pork with Pomegranate Pan Sauce Menu

Serves 4

Pork with Pomegranate Pan Sauce

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Ingredients

1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops

2 teaspoons olive oil
1/3 cup chopped shallots
3/4 cup pomegranate juice
1 tablespoon sugar
1 tablespoon balsamic vinegar

Preparation

1. Combine first 4 ingredients in a small bowl; sprinkle over pork chops.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 tablespoon sugar, and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce.

Cooking Light DECEMBER 2009

Sour cream mashed potatoes

Prepare 1 (20-ounce) package refrigerated mashed potatoes according to package directions. Stir in 2 tablespoons reduced-fat sour cream. Top each serving with 1 teaspoon butter and 1/2 teaspoon minced fresh chives.

Garlic green beans

Cook 3/4 pound trimmed green beans in boiling water 5 minutes or until crisp-tender. Drain and plunge into ice water; drain. Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon butter in pan. Add 3 thinly sliced garlic cloves; sauté 2 minutes or until golden brown. Add beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 2 minutes or until heated.

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Pork with Pomegranate Pan Sauce Menu