Not long ago, I was sent a case of POM Wonderful 100% pomegranate juice. Not only is the juice loaded with antioxidants and great for you, it is also a beautiful color, so I knew it would be great to use in a recipe. Around the same time, I just happened to see a display of pomegranates at the grocery store. I figured I’d pick one up since I love the way the seeds taste in salads. I had never purchased a whole pomegranate before, so it was a bit of a challenge for me. It wasn’t nearly as difficult as I had expected, although I did end up with a giant mess. I will have to research techniques next time to avoid the giant mess.
Anyway, for my first dish using the POM Wonderful juice, I decided to make glazed pork chops. I rarely make pork because neither my husband nor I are really huge fans. However, I was at the grocery store and saw some pork chops on sale, so I decided to give the glazed pork a try. Pork is generally good paired with fruity flavors, so it seemed like the pomegranate would be a perfect compliment. Since I’ve been on a cider kick, I decided to add some cider to my glaze, as well. I tossed a few of my precious pomegranate seeds on top, and the resulting dish was bursting with flavor and absolutely beautiful. In fact, my husband even said “I’ll eat pork anytime if it tastes like this.” What more can I say? It was a hit.
POM-Cider Glazed Pork Chops
(Note – I only made two pork chops with this recipe, but there would be plenty of glaze for 4-6 chops.)
- 1 cup (8 ounce bottle) POM Wonderful 100% pomegranate juice
- 1/2 cup apple cider
- 1 tablespoon dark brown sugar
- Boneless center cut pork chops, thinly cut (about 1/2 inch thick)
- Kosher Salt
- Canola oil
- Pomegranate seeds
In a small sauce pan, combine the pomegranate juice, cider, and brown sugar over medium heat. Add a pinch of salt. Whisk until the sugar is dissolved. Bring to a boil, then reduce the heat to medium-low and simmer. Continue to simmer and allow the sauce to reduce to about half. It will thicken and have a syrup-like consistency.
Meanwhile, season the pork chops with salt and rub with cinnamon on both sides (about 1 teaspoon per chop). Heat a small amount of canola oil In a skillet over medium heat. Cook the pork chops for about 2-3 on each side, flipping only once and allowing the chop to sear on both sides. (Since the pork chop is thin, it will be cooked through. If you are using thicker cut chops, you may want to finish cooking in the oven.)
Once the pork chops are cooked, transfer them to a serving platter. Pour the glaze down over the pork chops and sprinkle with pomegranate seeds. Serve immediately.
My Kitchen Addiction Product Review Policy and Disclosure– I received this product at no cost from the manufacturer (or a representative PR firm) for the purpose of testing and reviewing the product. Unless specified otherwise, I do not accept monetary compensation for reviewing or writing about products. I only review products that I have personally tested and used in my kitchen/home, and all opinions expressed are my own.