Pork Chop Ingredients:
4 bone-in pork chops
2 lbs brussel sprouts
1/4 lb pancetta
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
1.) Preheat oven to 350 degrees. Trim brussel
sprouts by cutting off hard end and removing outer leaf layer. Finely chop garlic and chop
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
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