Pomegranate Pork

I know what you're thinking: the sauce we're pouring over the top of these pork chops looks suspiciously like blood. It isn't. Really, I promise. It's actually a very delicious pomegranate glaze (and happens to be a lovely shade of red) that dresses up an otherwise boring pork chop.

Try serving with a simple side salad, Spiced Roasted Squash or Red Bell Peppers with Spinach and Raisins.

Pomegranate Pork
Recipe by Kelly
Pictures by Caroline

1 cup plain pomegranate juice*
3/4 teaspoon cornstarch
1 tablespoon water
1 teaspoon orange peel
1 tablespoon unsalted butter
1 tablespoon olive oil
4 boneless skinless pork chops, about 1-inch thick
salt and pepper, to taste

1. Preheat the oven to 375 degrees F. Lightly grease an 8 x 8 inch pan.
   
2. In a small saucepan, heat pomegranate juice and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes. Stir together cornstarch and water and whisk into juice; boil sauce until thickened slightly, 1 to 2 minutes. Add butter and orange peel, stir until butter is melted.
3. Meanwhile, heat oil on high in a large skillet. Salt and pepper the pork chops, to taste. Add pork chops to skillet, browning each side. Remove from heat.
4. Place pork chops in pan and spoon pomegranate sauce over the top. Bake 10 minutes. Remove from oven and spoon more sauce over chops. Bake about 10 more minutes, or until the center is no longer pink.
5. Serve with more glaze over the top.

*If you can't find pomegranate juice, substitute with cranberry juice.