Pork chops with pomegranate sauce topped with cranberries and feta


Served with a side of salad greens and grilled baby russet potatoes. Season the chops generously with salt and pepper. Grill the chops about 5-7 minutes on each side (depending on the thickness of the chops). When done, keep chops on a platter covered with aluminium foil and let it rest. Meanwhile, heat about a tablespoon of oil over medium heat, add shallots (about 2 tablespoons finely chopped) stirring constantly until browned. Add pomegranate juice (1/2 cup), red wine vinegar (1/4 cup), chicken broth (1/4 cup), fresh thyme (about 1 tablespoon) and honey (1 tablespoon) and cook, stirring until the liquid is reduced by half, approx. 3-5 minutes. Reduce heat and stir in 1 tablespoon butter until it melts. Transfer chops to plate, spoon sauce over chops and salad. Enjoy! https://farm2.staticflickr.com/1440/1325822953_a8218d0f8b_b.jpg

Zannnie

Deelish Recipes explore interesting food recipes appreciated by people in our modern society. From a first-person perspective on her experiences dining in her favourite restaurants, to homemade uniquely developed recipes, to interesting and creative cookbooks, Zannnie is giving you best and exciting recommendations for what you should explore next in this ever-evolving culinary world.

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