Tuesday, May 17, 2011

Powerful POM Pork

A few weeks ago, I got a lovely email from POM Wonderful asking me if I would like a case of their wildly popular, world famous pomegranate juice. I was totally delighted. Up until a few days ago, I was probably the only person let on the planet who had yet to try POM. So many people rave about it's tastiness and it's health benefits, I was excited to see what all the fuss was about and attempt to incorporate it into a recipe or two.

When the POM arrived, I hurried it out of the box and into my fridge. After a little cooling off time, I cracked my first double bulb bottle and was pleasantly surprised. Super strong, tart, but a little sweet, almost exactly as expected, in a good way. The first thing that came to mind, pork chops, bacon, and blue cheese for a sweet and savory dish filled with protein and packed with flavor.

These pork chops did not disappoint. They were juicy, tender, and glazed to perfection.

Pomegranate Glazed Pork Chops
Serves 2
  • 2 strips bacon
  • 1 cup POM Pomegranate Juice
  • 1 cup Merlot
  • 4 oz chevre goat cheese
  • 2 tablespoons olive oil
  • 2 thick cut pork chops
Directions

I started by pouring myself a glass of wine, the way all good recipes start. Then I combined the POM and Merlot in a small sauce pan and brought the liquid to a simmer. Let this reduce by about half.


When cooking with POM, be on the look out for pesky husbands who might try to steal a few sips.


Next, get your bacon in a pan that has been heated over medium high heat. Cook till crisp. Let cool on a paper towel. Once crispy and cool, break into small pieces with a fork. Mix together with cheese and set aside.


I decided to serve baby potatoes and green beans with my pork chops. I washed both. Trimmed my green beans. Then, stuck my potatoes in a pot of boiling water and my green beans in a pan with my reserved bacon fat, salt, and pepper.


Heat a medium sauté pan or medium, high heat. Slice your pork chop in a half about 3/4 of the way through, creating a deep pocket. Fill with cheese and bacon mixture and secure closed with a tooth pick.


Grill pork chops over medium high heat until browned, about five minutes on each side. Add POM and Merlot reduction to the sauté pan and baste pork chops using a pastry brush. Cook until the meat is cooked through or a thermometer inserted into the center of the meat registers at 160 degrees.


Serve with desired sides and enjoy!

Are you a fan of POM? What's your favorite recipe? What should I try next?

Disclaimer: While POM Wonderful provided me with a case of their delicious pomegranate juice for free, the opinions stated here are 100% my own.

4 comments:

  1. you created such a gorgeous looking meal with it!! I am defrosting pork for dinner so this is making me want to go pick up a bottle of POM for tonight!

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  2. That is a great way to use POM. I love the sweet-savory combo. I've used it in salad dressing before.

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  3. this meal was great and I drank that whole bottle.

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  4. Love it

    btw, bird nest (http://www.geocities.jp/hongkong_bird_nest/index_e.htm) is made up of about 58% soluable proteins...the highest amoung all food and even synetic protein powders

    it greatly increase tissue regeneration.

    ReplyDelete