Pork Chops With Cranberry-Pomegranate Sauce

• 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

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.

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.