Sunday, December 12, 2010

Pork, Port, and Pomegranate

I am so lazy. I came up with a new recipe earlier this week and keep neglecting to share it.

This week's inspiration came from my mother's port-ginger cranberry sauce that she makes every Thanksgiving. I love that sauce. I had some fun the last time I made Thanksgiving dinner converting the leftovers into a glaze for pork by thinning it out with red wine.

I wasn't sure what I was thinking when I saw a bottle of pomegranate juice in the store and decided that I just had to make something with it. I wasn't thinking of Mom's cranberry sauce, but once I decided I wanted to have some pork chops for dinner, something clicked in my brain. I thought of making a variation on Mom's sauce, but with pomegranate instead of cranberry.

I simmered the POM juice with port, grated fresh ginger, and a piece of cinnamon stick.

I'm not sure what made me do this, but I pounded a pair of boneless loin chops to half their thickness, coated them with almond flour and sauteed them in butter and olive oil. (Normally I leave my chops thick, brown them on the stove, and finish them in the oven, often with the glaze on top.)

I drizzled my glaze over them and served with some nice creamed spinach.

The sauce was a bit too tart. If I make this again, I will definitely add some honey or agave syrup. In fact, the recipe I'm going to give you includes some sweet. I'm going to start with 2 teaspoons. That's what I would start with if I were making this again and work my way up from there if I still felt it wasn't sweet enough.

Pork with Port-Ginger-Pomegranate Glaze

2-4 boneless loin chops, about 6 oz each, pounded to about half their original thickness
Salt and pepper
Almond flour (or whatever flour you like, but nut flours give a nice flavor dimension) for dredging
2 Tbl butter
2 Tbl olive oiil
1 1/2 cups pomegranate juice
1/2 cup port wine
2 tsp grated ginger
1/2 cinnamon stick
2 tsp honey or agave syrup

Place juice, port, ginger and cinnamon stick in a small saucepan. Gently simmer until it becomes thick and syrupy. Do not bring it to a high boil or it will just evaporate away.

Meanwhile, heat oil and butter in a large frying pan. Brown chops well on both sides, about 5 minutes each.

Serve on a plate, liberally drizzled with pomegranate sauce.

You know what else I made this week?

Don't look at the burger. It's just a turkey burger embellished with sauteed mushrooms, shallots and soy sauce atop roasted tomatoes.

Look at what's next to the burger.

I have opened Pandora's Box and there was a Fry Daddy inside it. This was my first attempt at homemade French fries. It's too bad the Fry Daddy only fries at one temperature because I always wanted to try the double-fry trick where you fry them a second time at a higher temperature. Regardless, these came out pretty good and my husband was asking for me to make turkey burgers and fries again soon.


polwig said...

Love the pomagranite glaze yummy. Seriously Fry Daddy only fries one temp, that's strange no? I hope it is a high temp.

Lo said...

Mmm. Pomegranite, port & ginger. Sounds delicious to me.

And hey -- what's stopping you from trying the double frying method on your fries? I have a feeling it would still work, even if you double fried at the same temp... just gives them a chance to crisp up a bit more on the second go-round.

Emily said...

Good lord those fries look good. I'd take a turkey burger, too.

The pork chops sound good too. Love the idea of a POM glaze.

bellini valli said...

This sauce sounds like something that would marry very well with pork.

Sue said...

What a great idea to pair pomegranate juice with port. I love that idea. That would be a wonderful holiday meal.

The Blonde Duck said...

I want the turkey burger and fries!