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| Salted Pomegranate Pork Chops with Green Apple Salad |
 ckelson writes, "Red and green is a splendid combination. We love it in all its hues. Crimson, claret reds with emerald-city greens, ruby reds with electric jade greens, and sassy pinks with aquamarine. We can't seem to get enough of them this time of year! So that's why I will celebrate these two complementary colors by creating recipes this month to highlight their beauty in our dinner fare. This week I've paired ruby jeweled pomegranates with vivid green apples, red onions, and crispy, salted pork chops; they're finished with an intensely flavored pomegranate sauce, all pulled together in 30 minutes. You heard me. "
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Serves: 6
Prep time: 5 minutes
Cook time: 25 minutes
Ingredients for salted pomegranate pork chops:
6 Pork chops
Olive oil for rubbing
Sea Salt or Kosher salt for seasoning
3 cups pomegranate juice
3 Tablespoons sugar
Ingredients for green apple salad:
3 Large granny smith apples, thinly sliced
1 large red onion, thinly sliced
Seeds from 1 large pomegranate
4 Tablespoons olive oil
4 Tablespoons vinegar-I used pomegranate champagne vinegar because it was in my cupboard, but red wine vinegar, apple-cider vinegar or white wine vinegar are good alternatives.
4 teaspoons sugar
1 teaspoon kosher salt
Directions:
Preheat the oven to 425 degrees. Take a small knife and deeply score the rind of the pork chops. Rub the rind and pork chop with olive oil and salt. Place on a baking sheet and cook for 20-25 minutes until the pork is cooked and the rind is crispy. If you are using extra thick chops; plan a little more time to cook the pork thoroughly for 30-35 minutes. You may need to cover the baking sheet with foil if the chops are getting too much color, just play it by ear.
While the pork is roasting away in the oven, pour the pomegranate juice and 3 Tablespoons of sugar in a sauce pan, give it a quick stir and bring to the boil. Let this juice boil for 20-25 minutes until it is reduced to 1 1/2 cups of ruby red syrupy goodness.
To make the vinaigrette for the green apple salad, place the oil, vinegar, sugar and salt in a glass jar and shake to combine, then set aside. In a bowl combine the thinly sliced apples, red onion and pomegranate seeds, pour the vinaigrette over, toss to combine.
Serve the apple salad alongside the roasted pork chops, drizzle the reduced pomegranate sauce over the chops and sprinkle everything with a few fresh pomegranates. En Guete!
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Posted on Dec 11, 2011 08:43am.
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| Comments |
Looks and sounds fantastic!
-- Joanhintz, Dec 21, 2011 12:22pm
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