Main Dishes Salsas and Sauces — By Ben on 29 January 2009

pomegranate_chop

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.

pomegranate_chop1

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(13) Readers Comments

  1. Hi Ben!

    A very interesting recipe using leftovers (a very common theme) specially love the combo of sweetness with all the spices…must be delicious!!

    Cheers and really a buen provecho!

    Gera

  2. Good job Ben :D. I like that combo too!!! No snow a la vista here, no pomegranades, no pork chops… but tomorrow is the street market and can get it all :D

    Me encanta el flanecito de arroz con maiz ;D

  3. I can imagine that the tartness of the pomegranate help a lot to cut through the richness of the pork chop! A great meal!

  4. This looks wonderful, Ben! It’s amazing what you can come up with when you’ve got to dig through the pantry!

  5. Oatmeal coating on a pork chop is a good idea! Good way to add in a bit of fiber. :)

  6. Hola Ben. I heard about the ice storm. I hope you’re staying warm. Your pork chop recipe reminds me of one I made with a cherry chipotle sauce. The addition of the fruit flavors really adds to the sometimes dry taste of porkchops..Great recipe amigo.

  7. I’m studying gluten free cooking right now. I think I could substitute rice flour for the AP flour in your recipe. What do you think in terms of flavor?

  8. Sweet and spicy are a good combination Ben. Ole.

  9. That is quite a dig through the pantry meal!

  10. I wouldn’t expect less from you Ben. You are a very creative cook and you can create masterpieces out of what you have in your pantry.

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