Pan-Seared Pork chops with Pomegranate Sauce

By abwinejelly

Tart cider vinegar balances the sweet pomegranate jelly.

Ingredients

• 2 t olive oil
• 4 (6 oz.)bone-in, center-cut loin pork chops about 1/2" thick
• 1 t ground coriander
• 3/4 t salt, divided
• 1/4 C chopped shallots
• 1/4 t dried thyme
• 2 garlic cloves, minced
• 2 T cider vinegar
• 1 C fat free, less sodium beef broth
• 1/3 C Aunt Bunny's Pomegranate Wine Jelly
• 1/4 t black pepper
• 1 t cornstarch
• 1 t water
• Chopped fresh chives (optional)

Details

Cooking time 35mins

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes per side. Remove from pan. Add shallots, thyme, garlic and remaining 1/4 teaspoon salt to pan; sauté 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. cook until reduced to 2/3 cup (about 3 minutes). Add jelly and pepper; cook 2 minutes or until jelly melts.

Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. cook 1 minute, stirring constantly. Add pork chops to pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.