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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

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

"Steal"
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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