Pork Chops with Pomegranate-Mushroom Sauce and Roasted Tomatoes

I love cooking with different wines, juices and making up different sauces. It can be quick and easy as long as you know the basic steps. Recently, I received a sampling of the POM wonderful pomegranate juice and immediately thought it would pair well with pork.  Pork is a meat that can be made quickly and goes well with a variety of seasonings and sauces.

I have always been a big fan of POM wonderful juices so I was thrilled to see what I could come up with in the kitchen that would be gluten-free. POM wonderful juice is a great source of potassium and iron. The juice also has a slight tart taste.

Pork Chops with Pomegranate-Mushroom Sauce and Roasted Tomatoes

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What you will need for the pork chops:

EVOO

½ lb- 1 lb. pork chops (however many you like, I used two)

1 cup mushrooms

2 garlic cloves, minced

½ onion, minced

Salt and pepper

1 teaspoon ground thyme, sprinkled over pork chops

What you will need for the pomegranate sauce:

1 8 oz. bottle of POM wonderful pomegranate sauce

1 tablespoon of corn starch

1 tablespoon rice wine vinegar

½ tablespoon honey

**Pour pomegranate juice into a separate cup and stir in corn starch

Instructions for pork chops and sauce:

Preheat cast-iron skillet to medium-high heat

Sauté onions, garlic and mushrooms in EVOO until tender

Season pork chops and place in skillet and sauté 6 minutes on each side

Remove pork from pan

Add in pomegranate juice/cornstarch mix, rice wine vinegar and honey and bring to a boil.

Add pork back to the pan and coat with sauce

Place in 350 degree oven to finish cooking the pork, sauce should start to thicken

Serve over a bed of rice.

What you will need for the roasted tomatoes:

5-6 tomatoes cut in half

EVOO

1 teaspoon garlic powder

Salt and pepper, to taste

Goat cheese, sprinkled over tomatoes

Instructions for tomatoes:

Preheat oven to 350 degrees

Cut tomatoes in half and place in casserole dish

Sprinkle EVOO, salt, pepper and garlic powder on top of tomatoes

Top with crumbled goat cheese and roast in oven for 45 minutes or so.

For more information on POM wonderful juices visit their website: www.pomwonderful.com

Comments

  1. Dear Jess,
    I can’t wait to come home and eat at your house.
    haha
    Love,
    Sis.

  2. This recipe looks delicious.I found your blog through the foodieblogroll and I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set, Thanks!

  3. What a terrific recipe! I would love to try it. Pork chops and mushrooms are delish, of course, and the POM sauce sounds divine. :-) Love the roasted tomatoes, too.

    Thanks for letting me now what you had made with your POM on my site. I get caught up and forget to pay as many visits to my buddies as I should. While I’m here, let me look around some more. ;-)

    Hugs,
    Shirley

  4. Looks delicious. Thanks so much for sharing this as part of “What can I eat that’s gluten free?”

    You linked to your home page and I had to search to find this recipe, but I changed the link to the one for this post. :)

  5. I’ve never cooked with POM before. Your dinner looks great, I may have to give POM a try. Thanks for sharing the idea.

  6. Doing this for dinner! I love pomegranite…this looks delish. Any ideas on what veggies to substitute for the rice?

  7. Oh, wait, also, can I do this with chicken instead of pork?

  8. oh wait, nevermind…..it requires corn starch. haha just kidding.

  9. Abby Kitten says:

    Hey lovely lady! I made this tonight for dinner, DELISH! :)

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