Pomegranate-Ginger Pork Chops

Pomegranate-Ginger Pork Chops

November 16, 2010

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If I didn’t like cupcakes and cheese so much, there are two things I could live on. The first, you all know, is ginger. And the second is pomegranate. Admittedly, it would be a strange diet. But one full of antioxidants. And while I might be seriously lacking protein, I’d be happy (especially if much of that ginger was candied ginger… I guess it might be odd to eat it all raw).

Pomegranates remind me of my dad because I swear he started eating them long before they got trendy. Also, I grew up listening to him recite, “The hardest fruit upon this planet/Is easily the pomegranate” from Ogden Nash (In case you’re wondering, he’s also the poet who came up with “Candy is dandy/But liquor is quicker”). Behold the lovely pomegranate:

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I don’t even recall how I stumbled upon this recipe; all I know is when I saw the words pomegranate and ginger, I knew it was a go. Of course, I changed it up a little and the result was mind-blowinly flavorful and awesome. I would make this over and over and over again.

Pomegranate-Ginger Pork Chops (serves 3):

4 oz. POM Wonderful Juice
1/2 C sugar
1 T cornstarch
1 t red pepper flakes
3 T light soy sauce
3 t ginger, minced
3 t garlic (3 cloves), minced
1 lb. boneless pork chop
1 whole fresh pomegranate, opened with seeds removed

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Every time I make pork, I claim I never make pork. But I guess that’s false. Last time, I had a whole conversation with Pork on Twitter. Because that’s where we’re at in 2010.

The original recipe called for pork tenderloin, but I used boneless pork chops instead. You can use whatever meat you want. Honestly, this would be good with chicken and would probably be amazing on some sort of beef. It’s also quite easy and basically consists of two simple sauces and the meat. It’s great for a quick but high-quality weeknight meal.

To begin, in a medium-sized saucepan over medium heat, mix together the pomegranate juice, sugar, cornstarch, and red pepper flakes. Simmer over medium heat until a thick syrup forms.

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Set the syrup aside.

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In a little bowl, mix together the soy sauce, ginger, and garlic and set aside.

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At this point, you might want to open your pomegranate if you haven’t already. Here’s a guide for what I think is the best way to open in. Some day maybe I should make a video.

I just think pomegranates are the prettiest fruits in the world. Especially when the juice isn’t sprayed all over your clothes. And face.

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So, yes, always open the pomegranate in a bowl of water… in the sink. Unless you’ve been wanting red walls. And what a pretty red it is.

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OK. Now, add some olive oil into your frying pan and put your pork chops into the pan.

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Spoon some of the soy-garlic-ginger mixture on top and cook for about four minutes. Then flip them, add some more sauce on and cook for another four minutes.

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Remove the pork chops from the pan. Turn off the heat and add the syrup mixture in. Stir for a couple minutes to thicken and scrape up any pork bits.

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Spoon the syrup over the pork chops.

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And sprinkle some pomegranate on top.

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Like so:

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I served my pork chops with mashed maple sweet potatoes and aspiration. Never heard of aspiration before? I hadn’t either. I actually went to Whole Foods to pick up some asparagus. But then I saw what I thought was broccolini. Even better! But when I picked it up, I read that it was “aspiration.” Which I guess is some sort of broccoli-asparagus hybrid.

It was delicious, but I wish it were called asparagini or something. Aspiration just sounds like a horrible way to die.

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But this was most definitely one of the most flavorful ways I’ve ever prepared pork. Not one, but two totally complementary sauces! The soy-garlic-ginger sauce added an incredible rich, deep flavor. While the pomegranate syrup added a sweet touch. Plus a delightful crunch!

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Quick, delicious, and I think kind of impressive. I mean, I’d definitely serve this to guests. All you’d have to do is double up the amount you make and it would be super easy to make this for a crowd.

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Another meal, another confirmation that pork really isn’t boring. And I really do enjoy it. Go figure. Also, some more confirmation I could live on pomegranate and ginger… If a little meat were involved. And maybe some cupcakes. Speaking of, can you imagine a pomegranate-ginger cupcake? Looks like I know what my next cupcake flavor is!

Oh, and in other news, happy birthday to Chris! My favorite person and always willing recipe tester– even when I try to force things like beets, peas, and cauliflower upon him. Today will be beet, pea, and cauliflower free just for him 🙂

Are you a fan of pomegranates? What do you like to make with them?

[Sues]

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41 Responses to "Pomegranate-Ginger Pork Chops"

  1. Erica says:

    Fabulous meal- very fancy 🙂 The mashed sweet potatoes look out of this world! I think I’ve said this before, but I’ve never made pork chops. The sauce on the chops looks awesome. I do look pomegranates. I usually use the juice in sauces (especially good on pancakes)

  2. Meesh says:

    beautiful and creative. love it.

  3. Monique says:

    i think i love the fact that this is a simple recipe and it looks fancy! wait, i dont think- i know.
    its gorgeous. and it looks fab!

  4. oh goodness. i must make this. i love pomegranates but have never made anything with them… just eaten them alone. yum!

  5. Tania says:

    Pomegranates are the new bacon! At least that’s what my latest issue of Cooking Light says. I’m not actually very adept at cooking with them though… this would be a great way for me to start! (And thanks for the tutorial… I would have had red walls…)

  6. Your dinner looks like the color wheel! What a lovely combination of flavors and colors. And I agree with you–aspiration is kind of a terrible name for a vegetable, unless of course you’re aspiring to good health, in which case, it’s actually sort of an inspiring little moniker.

  7. Victoria says:

    I feel the same way, “I never make pork” but I guess when you make it as good as this, it’s the quality and not the quanitity that matters, right 🙂 Delicious!

  8. This looks delicious! I just bought my first ever pomegranate yesterday, and now I know what I’m going to do with it. I think I’m going to try this recipe with tofu – I’ll let you know how it turns out. Thanks for sharing!

  9. Chef Bee says:

    Pomegranates are everywhere! Don’t they just look beautiful? This dish sounds wonderful. I love pork with fruit.

    Plan B

  10. sweetersalt says:

    This looks so tasty! I may need to add this to the “to make” list!

    Laura

  11. What a fabulous meal. Everything looks beyond amazing!!!

    xo

  12. Jenna says:

    This looks awesome! And removing the seeds from the pomegranate under water is brilliant–I definitely got sprayed some when de-seeding a pomegranate for a wild rice dish a few years ago.

  13. Nicole says:

    Love how pretty it looks!

  14. Judy says:

    Great flavors for pork chops! Thanks for sharing.

  15. Pam says:

    What a lovely dish. I just happen to have a pomegranate in my fruit bowl waiting to be used.

  16. Yum Yucky says:

    pork chops and arils!!!! holy pomegranate, you just made my day.

  17. Velva says:

    I have not thought about the flavor combination of pomegranate and ginger but, it sounds like a delicious pairing of flavors. Pork is the perfect meat to enjoy this flavor combination too.

  18. Kelly says:

    Could it be fate that I JUST picked up a pomegranate on sale at the grocery store yesterday?

  19. Susie – this looks so good! I actually randomly bought a pomegranate last week at the grocery store and still haven’t consumed it. I know what my next project will be 😉
    Haha, you were cracking me up on that “aspiration just sounds like a bad way to die”… i was totally thinking it sounds like medicine!

  20. Simply Life says:

    oh I love the idea of using the pomegranates for this – looks great!

  21. Chris says:

    Delicious. The pictures look great as well.

  22. Kelly says:

    How gorgeous does that look! I especially love the pictures of the crossections of the pomegranate.

  23. peachkins says:

    I haven’t tried pomegrenate and porkchops… it looks really delicious.

  24. Shannon says:

    happy birthday to chris! and what a great way to eat pork chops 🙂

  25. Kelly says:

    Speaking of liquor is quicker, my favorite pomegranate thing right now is this awesome drink at a Japanese restaurant, the pomegranate saketini 🙂 yum!

  26. Susan says:

    I’ve been on a pork chop kick lately so I really want to try this! Your photos are delicious.

  27. A.Judy says:

    It’s still the 16th, so “Happy Birthday” CHRIS!!!…………….hope it was a good one!

  28. Savvy says:

    I’m not a big pork fan, but I LOVE pomegranates and your sauce sounds delicious!! I am going to try making a pomegranate dressed salad <3 mm. Just found your blog and I'm a big fan 😀

  29. megabrooke says:

    mmmm sounds great! i’m making this tonight!

  30. cupcake says:

    Sounds like a healthy meal! Yes, love pomegranates.
    cupcake
    www,thefamily-table.blogspot.com

  31. Lori Lynn says:

    What a great Fall dinner! Your photos are terrific, looks so mouthwatering. Aspiration..you are funny too! Broccolini is a better name. The Europeans call it “tender stem.”
    LL

  32. I really need to start cooking with pomegranates! I love the flavor, but have never actually cooked with one! Definitely adding this to my list of recipes to try.

  33. Daisy says:

    Happy Birthday (belated now) to Chris 🙂

    what a great recipe. I also love pork and I prefer the boneless chops for cooking too!

  34. y’know i haven’t had a pork chop in like a DECADE!

  35. I love the sound of your recipe with the pork and pomegranate, I could really make these no problem.
    And there is an awesome video on youtube that shows how to de-seed a pomegranate so easy and it really works.

  36. rita says:

    i love pomegranates. i remember as a child, we used to have a tree in our backyard – we would ask an adult to crack the fruit open for us, then we eat it to our heart’s delight!

  37. Sharlene says:

    Happy belated birthday, Chris! This looks and sounds fantastic. I’ve never tried to open a pomegranate on my own. I imagine it’ll be quite the experience when I try out this recipe!

  38. Sinea says:

    Mmmm, looks so good. And pomegranates are so nutritious too. Finally a way to put them into a meal that my guys WILL eat!
    Thank you, ladies
    Happy Thanksgiving from Rochester NY

  39. Kerstin says:

    Such a gorgeous dish, pomegranates are so delicious! I’ve actually never made pork chops, hmmm, that needs to change!

  40. Nidhi says:

    Gorgeous! I’m planning on having a pomegranate-themed dinner party in January. Can you tell me how you’d prepare this with a pork tenderloin? I’d rather not be pan-frying when guests arrive – so much easier to just take a pan out of the oven!

  41. Sues says:

    Nidhi- I’m actually not sure… the original recipe used a pork tenderloin, but they pan-fried the medallions as well. I guess I would just coat the soy-ginger-garlic mixture onto the tenderloin and cook it in the oven as normal. Then, when you take it out and cut it, spoon the pomegranate sauce over the top. Good luck!

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