Pork with Pomegranate Pan Sauce

Pork Medallions with Pomegranate-Cherry Sauce Recipe
Photo: Ellen Silverman; Styling: Toni Brogan

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

Yield:

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

Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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.

David Bonom,

Cooking Light

December 2009
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