• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Grilled Pork Chops with Ginger-Pomegranate Sauce and Brussels Sprouts

    Grilled Pork Chops with Ginger-Pomegranate Sauce and Brussels Sprouts is a hearty and flavor dish created by Chef Doug Psaltis featuring POM Wonderful Pomegranates in a fresh pomegranate molasses, grilled pork chops with a ginger-pomegranate sauce and a freshly fried brussels sprout salad.


    Ingredients
    POM Molasses
    3
    cups
    juice from POM Wonderful Pomegranates
    1/4
    cup
    sugar
    *
    Juice of 1 lemon
    Grilled Pork Chops with Ginger-Pomegranate Sauce
    1/4
    cup
    arils from POM Wonderful Pomegranates
    4
    10-ounce bone-in pork loin chops, room temperature
    *
    kosher salt
    *
    freshly ground black pepper
    *
    Olive Oil
    1/2
    cup
    POM Molasses
    1/4
    cup
    sugar
    1
    tablespoon
    fresh ginger juice
    4
    tablespoons
    cold unsalted butter, cubed
    Fried Brussels Sprout Salad with Pickled Red Onion
    *
    vegetable oil, for frying
    1/2
    pound
    brussels sprouts, trimmed and leaves pulled apart
    1/4
    red onion, peeled and thinly sliced
    1
    cup
    red wine vinegar
    1/2
    cup
    water
    1/4
    cup
    sugar
    1
    teaspoon
    Sea salt, to taste
    *
    zest from 1/2 lime
    1
    teaspoon
    curry powder
    Directions
    POM Molasses: Prepare fresh pomegranate juice, if necessary. Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer.
    Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.
    Grilled Pork Chops with Ginger-Pomegranate Sauce: Preheat oven to 425°F. Prepare fresh pomegranate arils, if necessary. Pat dry both sides of pork chops with a paper towel; season generously with salt and pepper.
    In a large heavy ovenproof skillet or grill pan, drizzle 1 tablespoon of oil, and then sear the chops over medium-high heat until golden brown on both sides, about 5 minutes.
    Transfer the skillet to the oven and continue cooking chops until cooked through, 5–7 minutes more. Remove chops from the skillet and let rest 5 minutes.
    Meanwhile, in the same skillet over medium-low heat, combine ½ cup POM Molasses, sugar and fresh ginger juice; stir to combine.
    Slowly add in cubes of cold butter one at a time, swirling pan to fully incorporate before adding more. Adjust seasoning, if needed.
    Fried Brussels Sprout Salad with Pickled Red Onions: Fill a large heavy sauté pan with oil until it reaches a depth of about ¼"; heat over medium-high heat.
    Add Brussels sprout leaves in batches; fry, swirling pan once or twice, until golden and crisp. Remove immediately and let drain on a paper towel-lined baking sheet. Once cooled, add to a salad bowl.
    Meanwhile, add sliced red onion to a large bowl.
    In a small saucepan, combine 1 cup red wine vinegar, ½ cup water, ¼ cup sugar and 1 teaspoon salt. Bring mixture to a boil, then pour over onions in bowl.
    Let sit until cooled, then drain and discard the pickling liquid. Toss pickled red onions with the fried Brussels sprout leaves.
    To Serve: Drizzle pork chops with Ginger-Pomegranate Sauce and sprinkle with fresh arils and cilantro leaves. Sprinkle salad with lime zest, curry powder and sea salt; toss lightly to combine. Serve salad immediately alongside the Grilled Pork Chops with Ginger-Pomegranate Sauce.

    The base number of servings for this recipe is 4
    OK

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