PREP: 10 MINUTES | COOK: 15 MINUTES | MAKES: 4 SERVINGS
4 (1-inch-thick) bone-in centercut pork chops
Sea salt and black pepper, to taste
2 tablespoons olive oil
3 tablespoons finely chopped shallots
1 cup pomegranate juice
2 tablespoons water
1 tablespoon honey
1 tablespoon balsamic vinegar
2 sprigs fresh thyme, plus more for garnish
1 tablespoon coconut oil
2 tablespoons fresh mint leaves
¼ cup pomegranate arils (the juicy sections that surround the white seeds of the pomegranate)
1.Generously season the pork chops with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chops for 3 to 5 minutes per side, or until an instant-read thermometer inserted into the center registers 145 degrees F. Transfer to a plate and cover with foil.
2.Pour off all but a thin layer of the oil in the pan and return it to the heat. Add the shallots and cook for 2 minutes, scraping up the browned bits at the bottom of the pan. Add the pomegranate juice, water, honey, vinegar, and thyme and bring to a boil. Reduce to a simmer and cook for 5 minutes, until reduced and thickened. Remove from the heat, remove the thyme, and whisk in the coconut oil.
3.Transfer the chops to plates and garnish with the fresh mint, pomegranate arils, and additional thyme sprigs.
Quick Tip: Bone-in chops have more flavor and don’t dry out as easily as boneless ones.
NUTRITION
Calories: 486
Fat: 20 g
Carbohydrates: 39 g
Sodium: 571 mg
Fiber: 1 g
Protein: 30 g
Sugar: 14 g
