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Pork Chops With Cranberry-Pomegranate Sauce

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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 ()

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