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Pork with Pomegranate Pan Sauce

Pork Medallions with Pomegranate-Cherry Sauce
Photo: Ellen Silverman; Styling: Toni Brogan
Total time 20 mins
Yield

4 servings (serving size: 1 pork chop and about 2 tablespoons sauce)

A simple spice rub flavors boneless pork chops, but the sweet-tart sauce is the real star of this dish.

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

Nutrition Information

  • calories 232
  • fat 8.8 g
  • satfat 2.7 g
  • monofat 4.6 g
  • polyfat 0.8 g
  • protein 24 g
  • carbohydrate 13.1 g
  • fiber 0.3 g
  • cholesterol 67 mg
  • iron 1.3 mg
  • sodium 352 mg
  • calcium 34 mg

How to Make It

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

    Peeling and Mincing Shallots
  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.