Pork chops with pomegranate-mushroom sauce and roasted tomatoes.
I love cooking with different wines, juices and making up different sauces. It can be quick and easy as long as you know the basic steps. Recently, I received a sampling of the POM wonderful pomegranate juice and immediately thought it would pair well with pork. Pork is a meat that can be made quickly and goes well with a variety of seasonings and sauces.
I have always been a big fan of POM wonderful juices so I was thrilled to see what I could come up with in the kitchen that would be gluten-free. POM wonderful juice is a great source of potassium and iron. The juice also has a slight tart taste.
What you will need for the pork chops:
½ lb- 1 lb. pork chops (however many you like, I used two)
1 cup mushrooms
2 garlic cloves, minced
½ onion, minced
Salt and pepper
1 teaspoon ground thyme, sprinkled over pork chops
What you will need for the pomegranate sauce:
1 8 oz. bottle of POM wonderful pomegranate sauce
1 tablespoon of corn starch
1 tablespoon rice wine vinegar
½ tablespoon honey
**Pour pomegranate juice into a separate cup and stir in corn starch
Instructions for pork chops and sauce:
Preheat cast-iron skillet to medium-high heat
Sauté onions, garlic and mushrooms in EVOO until tender
Season pork chops and place in skillet and sauté 6 minutes on each side
Remove pork from pan
Add in pomegranate juice/cornstarch mix, rice wine vinegar and honey and bring to a boil.
Add pork back to the pan and coat with sauce
Place in 350 degree oven to finish cooking the pork, sauce should start to thicken
Serve over a bed of rice.
What you will need for the roasted tomatoes:
5-6 tomatoes cut in half
1 teaspoon garlic powder
Salt and pepper, to taste
Goat cheese, sprinkled over tomatoes
Instructions for tomatoes:
Preheat oven to 350 degrees
Cut tomatoes in half and place in casserole dish
Sprinkle EVOO, salt, pepper and garlic powder on top of tomatoes
Top with crumbled goat cheese and roast in oven for 45 minutes or so.