Pork Chops With Cranberry-Pomegranate Sauce
Submitted by: Marie Hejl
Pork chops with a colorful, flavorful sauce of cranberries, pomegranate, gorgonzola cheese and pecans. Elegant.
Ingredients
- 8 boneless pork loin chops (about 5 oz each)
- 1 tsp kosher salt
- 1 tsp pepper
- 2 Tbsp olive oil
- Cranberry pomegranate sauce
- 4 oz gorgonzola cheese, crumbled
- 1/2 cup chopped pecans, toasted
- Garnish: fresh parsley sprig
- Cranberry-Pomegranate Sauce:
- (Makes 1 1/2 cups)
- 1 (16-oz) can whole berry cranberry sauce
- 1/3 cup pomegranate juice
- 1/3 cup low-sodium fat-free chicken broth
- 1/2 tsp fresh lemon juice
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Method
Sprinkle pork chops evenly with salt and pepper. Cook 4 pork chops in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until brown. Remove and keep warm; repeat with remaining 4 pork chops and 1 Tbsp oil. Transfer pork chops to serving platter, and drizzle evenly with cranberry pomegranate sauce. Sprinkle with Gorgonzola cheese and pecans. Garnish, if desired. To prepare sauce: Stir together all ingredients in a small saucepan. Bring to a boil; reduce heat to low and simmer 20 minutes or until reduced to 1 1/2 cups.
Notes: Prepare the cranberry sauce up to two days ahead and refrigerate. Warm up in the microwave or on the stove top while searing the pork chops.
Number of Servings: 8
Submitted by: Marie Hejl ( See all of Marie Hejl Recipes )



