When you are snowed in and the food in your fridge and pantry is getting dangerously low, a little bit of imagination can save you at dinner time. This is exactly what happened to me last night. I was out of town for several days and came back just before a big ice and snow storm hit us. I had to dig in my freezer and pantry to find something to make dinner with. Fortunately, I had a couple of pork chops, a pomegranate, some rice and other leftovers, perfect ingredients for a tasty dinner.

Crispy pork chops with pomegranate sauce
Makes 4 servings

For this recipe you will need:

• 4 pork chops
• 3 egg whites
• 1/2 cup all-purpose flour
• 1/2 cup sliced almonds
• spices to taste (I used oregano, dried basil, parsley flakes, ground red pepper, onion and garlic powder, ground black pepper and salt)
• 1/4 cup oatmeal
• the seeds of one pomegranate
• 1 chipotle adobado pepper
• 1/4 cup water

Preparation:

1. Pre-heat oven to 350°F (175°C)
2. Beat egg whites until stiff.
3. Mix flour, almonds, spices and oatmeal very well.
4. Dip each chop in the egg white and then coat both sides with the flour mixture.
5. Slightly fry each side on a frying pan with a little bit of olive oil, butter or frying oil.
6. Transfer the chops to a baking sheet and bake for 25 minutes or until the inside temperature reaches 160°F (71°C), you can check this with a meat thermometer. They are very useful and not expensive at all.
7. While the pork cooks, add pomegranate, chipotle pepper and water to a sautee pan and cook for 15-20 over medium-low heat until it thickens. Stir constantly. You may add 1 TBSP of flour to thicken the sauce.
8. Serve the chops with rice and pomegranate sauce over them and enjoy.

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I have mentioned many times before that I love the combination of sweet and spicy ingredients and this dish is definitely a very good example of this.

¡Buen provecho!