Sweet ‘N Tangy Pomegranate Pork Chops

img_0958

Pomegranates and oranges are finally in season!!!!  I noticed that POM is doing a recipe contest so I decided to come up with a recipe that utilizes two of my favorite fruits and POM Wonderful 100% pomegranate juice.

img_0928

img_0912

Being that it is chilly and foggy out, I wanted something comforting. Who can resist fruit glazed pork served with wild rice and a spinach salad?  This recipe is healthy and surprisingly simple.  Pomegranate juice is refreshing and full of antioxidants.  Pork, a white meat, is low on fat.   The tangy bite of pomegranates and oranges is balanced by the sweetness of the redcurrant jelly.  This makes a delicious dinner.  I even decided to make it two weekends in a row.

img_0960

Pork chops

  • 4 pork loin chops
  • 1 cup POM Wonderful 100% pomegranate juice
  • 1/3 cup amaretto
  • 4 heaping tablespoons redcurrant jellyimg_0937
  • 1/3 cup fresh squeezed orange juice
  • 2 teaspoons orange zest
  • salt to taste
  • a pinch of nutmeg
  • pomegranate for garnish
  • green onions (optional)

In a large, heavy-bottom skillet, mix together pomegranate juice, redcurrant jelly, amaretto, orange juice, salt, nutmeg, and zest.  Bring to a boil and simmer over medium heat until jelly is dissolved.  Wow, look at the amazing color.

img_0935

Adjust salt and preheat oven to 200F.

Add pork and simmer over low heat, covered, until meat is almost done. ~10-15 minutes

Place pork in an oven safe pan and top with a bit of sauce to keep moisture in.  Meanwhile, reduce the remaining sauce over a high flame.  Mix frequently until it thickens.

Remove the sauce from flame and let stand until it forms a thick glaze.  ~5 minutes.  Make sure you don’t let it get too cold though.

Pour generously pork and garnish with orange zest, green onions, and fresh pomegranate.  If you want a bit of a bite to it, you might want to add a little pepper.

img_0961

img_0962

Pomegranate and Almond Spinach Salad

img_0945


  • Baby spinach
  • 1 orange
  • Almond slivers, toasted
  • Pomegranate (leftovers from the pork garnish)
  • 1/4 cup POM Wonderful 100% Pomegranate Juice
  • 1/3 cup olive oil
  • 2 teaspoons golden balsamic vinegar
  • 2 teaspoon Dijon mustard
  • Salt and pepper

To make dressing, combine olive oil, balsamic vinegar, Dijon mustard, pomegranate juice, and salt n pepper.  Mix well.  Pour over salad and serve immediately.

****************************************

I’ve been practicing my plating and photography skills.  I have to admit that I had some artistic guidance from J…

img_09491

Advertisements

About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
This entry was posted in Dinner, Meat and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s