Pomegranate Glazed Pork Chops
Chef Lisa Dupar
It’s fitting that one of the popular entrees at Pomegranate Bistro in Seattle is Pomegranate Glazed Pork Chops. As a shortcut that doesn’t compromise flavor or quality, chef Lisa Dupar starts with frozen, thawed pomegranate puree to make the glaze. Onions, soy sauce, bacon, maple syrup, balsamic vinegar, garlic and fresh ginger round out the sweet-savory flavor profile.
16 bacon slices, cut into small strips
2 onions, julienned
5 tbsp. chopped fresh garlic
3 cups frozen pomegranate concentrate, thawed
1 cup soy sauce
1 tbsp. chopped fresh ginger
1 cup maple syrup
½ cup balsamic vinegar
2 pork chops (4 ounces each)
Salt and pepper, to taste
Pomegranate seeds for garnish, optional
- In large, deep skillet over medium heat, combine bacon, onions and garlic. Cook, stirring frequently, until translucent. Remove ingredients from skillet and drain fat.
- In same skillet, combine pomegranate puree, soy sauce, ginger, maple syrup and vinegar; cook until reduced and slightly syrupy. Stir onion-bacon mixture back into skillet; cool.
- Season pork chops with salt and pepper and place on preheated grill. Grill until marked on both sides, turning once. Transfer chops to small baking dish.
- Spoon glaze over chops and finish cooking in 350 F oven until desired doneness.
- To serve, sprinkle with pomegranate seeds, if desired.
Photo courtesy of The Perfect Puree of Napa Valley