Pork Chops with Apples and Pomegranate

November 16, 2010

Although boneless chicken breasts are a quick go-to that can be cooked up a zillion different ways, boneless pork chops are just as easy with just as many possibilities.

I was pondering ideas for a new way to make them and, after making Pork Stew with Apples and Sweet Potatoes, I was already pretty sure I wanted to use apples but I had no idea what else I wanted to add.  Then  I found this bottle of Pomegranate Balsamic while perusing the vinegar selection at Publix, remembered I already had POM Pomegranate Juice in the fridge, and I was off.  The vinegar was the key to the rich and tangy flavor, which was such a good contrast to the sweet apples.

  • Pork Chops, 6
  • Apples, 2 (I used a Fuji and a Granny Smith, the choice is yours)
  • Shallots, 2 or 3
  • Pomegranate Juice, about 1/2 cup
  • Pomegranate Balsamic, about 1/3 cup
  • Butter, 2 or 3 Tablespoons
  • Salt/Pepper

Slice the shallots.  Core and slice the apples.  You can peel them if you like but I’m too impatient for that.  Besides, I think the peel worked well to hold them together as they cooked.  They were nice and soft but didn’t turn into applesauce.

In a large saute pan, heat the butter over medium to medium-high heat just until it begins to bubble and brown.  Add the pork chops and season with salt and pepper.    Cook for a few minutes and once they come up easily, turn them over and brown the other side.

Remove the pork from the pan and add the shallots.  Stir them for a few minutes, until they just begin to brown.

Add the apples and cook for another minute or two, until they’re well-coated with the butter and pan drippings.  Add the pomegranate juice and stir to scrape up all the browned goodness from the bottom of the pan.

Return the pork to the pan, reduce the heat and cook for about 10-15 more minutes, until the pork is done and the apples are soft.

Once it’s all just about done, drizzle each piece of meat with a little pomegranate balsamic.  Turn the meat a time or two so everything is well-coated.

Arrange the pork chops on a platter and spoon the apples and sauce over the top.  Enjoy!

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{ 8 comments… read them below or add one }

1 Robyn | Add a Pinch November 16, 2010 at 5:08 pm

Oh Karen, this looks gorgeous! I need to make this recipe, and how!

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2 Diane Laney Fitzpatrick November 17, 2010 at 7:40 am

Once again, the idea to make this recipe came to me while walking through Publix . . . couldn’t get enough iPhone reception to bring up the recipe that you had posted on Facebook . . . thought I could wing it and pick out the right ingredients without the recipe in front of me . . . and ended up getting pomegranates instead of pomegranate juice. Any ideas?

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3 Karen Bove November 17, 2010 at 8:31 am

Maybe just juice them?

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4 Pam November 17, 2010 at 9:23 am

This looks fantastic!

I just made pork chops last night, and as is typical for me, was busy doing a million other things and completely overcooked them. The term “hockey puck” comes to mind. Dinner was a bust.

I’m going to have to try these. Hubby would love them.

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5 Karen Bove November 17, 2010 at 11:34 am

I’ve certainly had my share of hockey pucks and chicken that’s way beyond blackened!

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6 ...love Maegan November 17, 2010 at 12:49 pm

omg YUM. This gives new life & a whole new meaning to “Porkchops & applesauce” {of course I’m referring to the Brady Bunch}

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7 Lauren November 17, 2010 at 1:02 pm

My gosh, your photos are absolutely gorgeous! I love pairing fruit with pork, and this recipe sounds delicious. I need to find/make some pomegranate balsamic.

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8 Kim Tracy Prince November 22, 2010 at 8:47 pm

Thanks for this recipe! I made it this evening with the following substitutions:
-balsamic vinegar vs. pom. vin.
-red wine vs. pom juice
-red delicious apple
-onion vs. shallot

While it didn’t necessarily retain the spirit of your dish, it saved me from plain old boring pork chops. Yum!

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