Pomegranate Glazed Pork Chops Recipes

Steps:

• Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
• Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, 20 to 25 minutes. Transfer pork with tongs to a cutting board and let stand 10 minutes.
• Meanwhile, pour off and discard any fat from skillet, then add pomegranate juice and boil over medium-high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
• Remove from heat and add vinegar to taste. Swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

Steps:

• Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
• Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes.
• Serve chops topped with salsa.

Steps:

• In small bowl stir together salt, cinnamon and pepper. Rub on both sides of pork chop.
• In small nonstick skillet coated with cooking spray cook pork chops over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once. Remove from skillet. Keep warm.
• In same skillet combine pomegranate juice and sugar. Bring to boiling. Boil, uncovered, for 2 to 3 minutes or until mixture is reduced to half. Return pork chop to skillet. Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is done. Transfer to serving plate. Sprinkle with onions.
• MAKE IT A MEAL:.
• -1 cup broccoli florets and 1/4 cup chopped or slivered red bell peppers steamed together.
• -8 ounces roasted new red potatoes.
• -1 cup raspberries with 1/2 cup vanilla frozen yogurt.
• -Sparkling water with lime wedge.
• (Total Calories: 459).

Steps:

• Heat olive oil in a skillet over medium high heat.
• Add pork chops and brown well on both sides.
• Add pomegranate juice, orange juice and zest, garlic, rosemary, and brown sugar to skillet and stir to combine.
• Lower heat to medium and allow pork chops to simmer until the sauce has reduced and thickened and the pork chops are cooked throughly (160-170*F) This should take no longer than 30 minutes.
• Serve pork chops immediately with a drizzle of sauce.