[donotprint]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.[/donotprint]
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
- Pre-heat oven to 350°F (175°C)
- Beat egg whites until stiff.
- Mix flour, almonds, spices and oatmeal very well.
- Dip each chop in the egg white and then coat both sides with the flour mixture.
- Slightly fry each side on a frying pan with a little bit of olive oil, butter or frying oil.
- 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.
- 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.
- Serve the chops with rice and pomegranate sauce over them and enjoy.
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.