pomegranate pork chops with garlicky green beans

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How's this for a festive red and green dinner? This meal tasted fantastic and was really easy to make. Because of the festive colours, I think this would make a great meal to serve to guests during the holidays. It was so good, I made it twice in one week. I never do that. Never. The recipe I found used pomegranate juice for the pork chops, but I had a beautiful ripe pomegranate in the fridge, so I used the seeds instead. It was delicious and I can't imagine it any other way. You'll definitely want to try this recipe.

For the pork chops:

1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
4 4oz boneless pork loin chops
2 tsp olive oil
1 large shallot, chopped
seeds from 1 pomegranate
1 Tbsp sugar
1 Tbsp balsamic vinegar

Heat the oil in a large, nonstick skillet over medium high heat. Combine the first three ingredients and sprinkle on both side of the pork chops. Place the pork chops in the skillet and cook until cooked through, about 3 minutes per side. Set aside and cover with aluminum foil.

Add the shallots to the pan and cook 45 seconds, stirring constantly. Add the pomegranate seeds, sugar and vinegar and bring to a boil. Cook until slightly thickened, about 5 minutes. Serve with the pork.


For the green beans:

3/4 lb green beans, trimmed
1 Tbsp butter
3 cloves garlic, thinly sliced
1/4 tsp kosher salt
1/4 tsp black pepper

Cook green beans in boiling water until crisp-tender. Drain and set aside. In a large skillet melt the butter, add the garlic and saute until golden brown, about 2 minutes. Toss with the green beans, salt and pepper.

Recipe adapted from This Week's Menu Pin It