Photo: Oxmoor House
Prep Time
2 Mins
Cook Time
11 Mins
4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

The smokiness of chipotle chiles complements the concentrated sweetness of pomegranate and blueberry juices in this tender entrée.


Prep: 2 minutes; Cook: 11 minutes

How to Make It

Step 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.

Step 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.

Step 3

Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Did this recipe with a twist!

July 06, 2015
I cut the meat in bite sized pieces and served taco style in steamed corn tortilla with homemade guacamole and spicy homemade coleslaw on top.  They were a HUGE hit.  I served corn salsa on the side and another topping option.  The meat was tender not too sweet with a definite kick.  Great recipe I will definitely be using it again. In terms of prep I had to swap the juice concentrate because my store didn't have it so I used POM blueberry and pom juice.  I also added some minced garlic and red onion to the meat as it cooked.  The sauce took a bit longer but wow the flavor was spectacular.  Quickest tacos I've ever made.  I hadn't planned on making this recipe into tacos.  I was just imagining what would be good side dishes and came up with the coleslaw idea while I was at the store and then though wow that would be good in a taco! Lol.  

Lovejhl's Review

February 12, 2015

jbcorcor's Review

January 28, 2013

springhilllad's Review

April 19, 2012
Excellent taste. Served with salad.

jmpurdy's Review

June 27, 2011
I'm not a huge fan of pork but this turned out great! I ended up having to cook mine longer than recommended b/c my pork was still partially frozen, but the meat still turned out tender and juicy with a nice kick. Will definitely make this one again!

kf4senti's Review

October 05, 2010
Easy recipe to follow, but I changed it up a bit, used Apple Cranberry juice, added a can of pinto beans, TBS of New Mexico powdered red chile and 1/4cup of Hatch fresh roasted HOT Green Chile instead of the chipotle and it was soooo good. We all loved it, will save this for another time when we have friends over. Watch the cook time on the sauce it will go from liquid to sticky... quick!

staceejo's Review

June 28, 2010
Delicious. I think it came out a bit salty - but that's easily remedied. After losing the search for the frozen juice I substituted a greater amount of liquid juice and the flavor was still very present. Perhaps next time I'll try apple - it was overall a very delicious and EASY recipe.

SandraOD's Review

January 27, 2010
Excellent dish. Quality and quantity. I used grape tomatoes cut in half and not peeled. Delicious. Will prepare again. Thank you.

Glenys's Review

January 18, 2010
Sooooo Good!!! I recommend leaving the pork in the reduction for a good 30 seconds so it absorbs the juices. Also, if frozen Pomegranate Blueberry concentrate is not available, the 100% Pomegranate Blueberry juice from POM is fine - just boil longer.

LauraPopwell's Review

October 03, 2009
I thought this was amazing. Very spicy but oh so good. We had more pork then what was called for so we just doubled everything. My boyfriend LOVES spicy so we added in more chiles than what the recipe called for. This recipe is on next weeks menu.