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Pork Chops & Pomegranate Sauce

with roasted pancetta brussell sprouts


Pork Chops & Pomegranate Sauce

Prep Time: 10 minutes
Cooking Time: 1 hour
Serves: 4

Pork chops, served pan-fried and breaded, were a staple weeknight meal growing up. And frankly we still like them! But they're a lot tastier dressed up with this bright, tangy pomegranate sauce, and served with a special side. We like ours alongside brussell sprouts roasted with a drizzle of balsamic and crispy pancetta. And when the pomegranate sauce gets into the oh-so caramelized leaves - well, you'll just have to make this dish to see how amazing that tastes!

A wine that's medium in body, fruit-forward and with decent acid is your best bet with the fattiness of the pork and tartness of the sauce. Look for reds from warmer zones - our pairings this week are from Spain. Our "Steal" is a Monastrell (you Francophiles may know this as Mourvedre) which has somewhat hefty tannins, while the "Splurge" Tempranillo is a bright and juicy choice that's more moderate in weight.

Wine Pairing

2009 Numanthia "Termes" Tempranillo, Toro
Rustic and juicy, with bright red fruit and earthy flavors. Boasts an expansive bouquet. ($30)

2011 Bodegas Volver Tarima Monastrell, Spain
One of the best ways you can spend $10! Concentrated and dark, with rich fruit and complexity. ($10)

Pork Chop Ingredients:

4 bone-in pork chops
2 lbs brussel sprouts
1/4 lb pancetta
2 eggs
3 cups seasoned bread crumbs
1/2 cup, plus 2 tbsp olive oil
1 tbsp butter
1 tbsp dijon mustard
1/4 cup balsamic vinegar
1 whole pomegranate
8 oz pomegranate juice
1 clementine or other nectarine
1 cinnamon stick

Pork Chop Cooking Instructions:

1.) Preheat oven to 350 degrees. Trim brussel sprouts by cutting off hard end and removing outer leaf layer. Finely chop garlic and chop pancetta.

2.) In a large baking dish, add brussel sprouts and pancetta. Whisk vinegar, mustard, 1/2 cup olive oil, garlic and balsamic, then pour over brussel sprouts and mix well.

3.) Cook for 60 minutes, stirring every 15-20 minutes to ensure even cooking.

4.) While brussel sprouts are cooking, prepare pomegranate sauce. Cut pomegranates and clementine into halves, then juice into a small pot over medium heat.

5.) Add the other 8 oz pomegranate juice and cinnamon stick. Reduce heat to a low simmer uncovered, and allow to cook down to a syrup. Stir occasionally.

6.) Generously season chops on both sides with salt and pepper. Whisk eggs in a small bowl, and place bread crumbs onto a plate.

7.) Bread chops by dipping in egg, then rolling in bread crumbs to coat. Repeat process twice for each chop.

8.) In a large frying pan, heat butter and 2 tbsp olive oil over medium-high heat, then add chops. Brown for about 2 minutes per side, then move chops to finish in oven for another 10-12 minutes.

9.) Strain sauce to finish. Plate chops with 2 spoonfuls of pomegrante sauce, accompanied by brussel sprouts and starch of your choice. Enjoy!

Next Recipe:  Pork Potstickers with Ginger-Scallion Sauce


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