1. Pork chops in pomegranate cream


    A colourful twist on pork chops for a fall with pomegrantes

    This pork chop recipe replaces the traditional accoutrement of apples with tangy pomegranate for an unusual fall dish. Seasoning the meat in advance is a restaurant technique that helps it to caramelize when you sear it. Buy the best quality pork you can afford. The sauce is finished with a very small amount of cream or yogurt. Cream is better in this recipe as it balances the tart pomegranate better. Fresh pomegranate seeds are used in the sauce and added as a garnish.  

    For two, may be doubled:

    2 pork chops of very good quality, rinse and pat dry, and rub with seasoning below* 

    1 large clove of garlic peeled and then crushed or minced (minced is better, but crush it, if your knife skills or patience are lacking)

    Seeds from ½ pomegranate or ½ cup of seeds

    ½ cup pomegranate molasses or syrup (Pomegranate syrup and molasses is the same thing. You can find it labeled both ways at better grocers or Middle Eastern food shops. It is thick pomegranate syrup that is sweet but tart too.)

    ½ cup any good white wine but nothing too dry

    *1tsp sugar plus ½ tsp. salt and 1 tsp. fresh ground pepper mix, and rub in to chops

    2tbsp honey

    ¼ cup heavy cream or thick Greek yogurt

    1 tbsp. oil (olive, sunflower, peanut, safflower to brown chops)

    2 springs of fresh thyme rinsed and dried


    For tasty chops, season and refrigerate your chops several hours before cooking or overnight. 

    Heat a heavy sauté pan with Tbsp. of oil; get it very hot and sear your meat. It should be golden brown but not burned, Watch it carefully.

    Reduce the heat if necessary, add a little more oil and the garlic, and continue to cook until the garlic browns. Do not burn it. 

    Add the white wine and pomegranate syrup and simmer until the meat is done. If you like pork rare, you will remove the meat very soon.

    Use a meat thermometer if you are unsure. If you remove the meat place it on platter under loosely tented foil to keep warm.  

    Add the thyme, honey, and 2 Tbsp. of seeds and simmer until the sauce is slightly thicker.  Lower the heat and add ¼ cup of cream or yogurt. Do not boil. Simmer. Correct seasoning and remove the thyme sprigs. 

    Serve the hot sauce over the warm chops with the rest of seeds to garnish.