Pork with Pomegranate Pan Sauce

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:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 8.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 24g
  • Carbohydrate: 13.1g
  • Fiber: 0.3g
  • Cholesterol: 67mg
  • Iron: 1.3mg
  • Sodium: 352mg
  • Calcium: 34mg

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. 1. Combine first 4 ingredients in a small bowl; sprinkle over pork chops.
  2. 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.
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