When on a budget, pork chops are my favorite substitute for red meat. And, they are also delicious and an added surprise to guests who might be expecting another chicken breast. The Fresh Market is a great place to buy them because they will cut them thick — or even thicker to your taste! At only 4.99 a pound, these are much more reasonable for a crowd.
Pork rib chops are cut from the loin, or the back of the pig. They have a thin layer of fat around the outside which makes them perfect for pan cooking or grilling. They are typically cut thick too!
Pomegranate is a perfect garnish and fresh crunch to the holidays. I add the seeds to salads, side dishes and use them for a garnish. Last night, I purchased a whole pomegranate, seeded the entire thing and saved the seeds to use throughout the week. It’s worth the time and energy – you’ll be so excited to remember they are waiting in the fridge.
Use this recipe as a substitute for turkey or a holiday meal this season!
Pomegranate Pork Chops
- 4 to 6, thick cut pork rib chops
- olive oil
- salt and pepper
- 8 ounces, chicken stock
- 1 cup, dry red wine
- 1/4 cup pomegranate molasses
- 1/2 fresh pomegranate, seeded for garnish
In a cast iron skillet, heat about 2 or 3 tablespoons olive oil. Meanwhile, pat pork chops until dry and season heavily with salt and pepper. Once olive oil is heated to medium-high, brown the pork chops on both sides. It will table about 4 minutes each side – and don’t crowd the pan! I browned mine 3 at a time – you don’t want them to touch!
Once all the pork chops are brown and crispy, set them aside. Add chicken stock and red wine to the skillet and deglaze. Bring to a boil and reduce to half. Add pomegranate molasses and whisk together. Taste for seasoning.
Add pork chops back into the sauce. Knock the pomegranate seeds out with the back of spoon (beware of flying red stains!). Garnish and serve.