The smokiness of chipotle chiles complements the concentrated sweetness of pomegranate and blueberry juices in this tender entrée.
Prep: 2 minutes; Cook: 11 minutes
Oxmoor House APRIL 2009
1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.
2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.
3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.
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