I'm shocked I am just now posting a pork chop recipe. Not only are pork chops healthy, but they are great for weeknight dinners because of the short cooking time and are incredibly cheap. Brady (a huge fan of pork chops) recently found this recipe on We Are Not Martha and not only was the dish a success but the recipe provided some much needed instruction on how to remove pomegranate seeds.
Last week when I made the Pomegranate White Chocolate Chip cookies I could have really used the instructions that We Are Not Martha provided on how to remove the pomegranate seeds. My kitchen honestly looked like a crime scene, and the white sweatshirt I was wearing (not smart on my part) did not fare well. To view the instructions click here.
** modified from We Are Not Martha
Prep/Cook Time: 20 minutes
4 oz POM juice
1/2 c. sugar
1 T. cornstarch
1 tsp red pepper flakes
3 T. light soy sauce
3 tsp ginger, minced
3 tsp garlic (3 cloves), minced
3 boneless pork chops
1/2 fresh pomegranate, opened with seeds removed
Over medium heat, mix POM juice, sugar, cornstarch and red pepper flakes in a medium size saucepan. Simmer over medium heat until a thick syrup forms (about 10 minutes). Set the syrup aside.
In a small bowl, mix together the soy sauce, ginger, and garlic and set aside. Open the pomegranate and remove seeds (use the instructions provided above).
Add some olive oil to a medium size skillet and heat on medium-high. Add the pork chops and spoon half of the soy-garlic-ginger mixture on top of each. Cook for about 4 minutes. Then flip and spoon the remaining sauce over each pork chop. Cook for another 4 minutes. Remove the pork chops from the skillet. Turn off the heat and add the syrup mixture to the skillet, stir for a couple of minutes to thicken and scrape up any pork bits.
Spoon the syrup over each of pork chop (you'll have more sauce then you probably need) and sprinkle some pomegranate seeds on top.