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.