- prep time:
- 50 mins
- 4 thin boneless pork chops (5 oz each)
- 1/4 teaspoon salt
- freshly ground pepper
- 2 tablespoons oil
- 1/4 cup bourbon
- 1/3 cup cherry-pomegranate juice or
- pomegranate juice
- 1/4 cup whipping cream
Season the pork chops on both sides with salt and pepper to taste. Heat oil in large skillet over medium high heat; add chops. Cook, turning once, until browned on each side and cooked through, about 4 minutes per side. Transfer chops to a plate; keep warm.
Add bourbon to the skillet; stir to scrape up browned bits. Cook until bourbon has almost boiled away, about 2 minutes. Add the cherry- pomegranate juice; cook, stirring often, until the juice has become a thick syrupy liquid, about 8 minutes. Stir in the cream; cook to reduce slightly, about 2 minutes. Return chops and any accumulated juices to the skillet; simmer to blend flavors, about 1 minute.
Untested. 310 calories, 210 from fat, 24 g fat, 8 g sat, 93 mg cholesterol, 208 mg sodium, 2 g carbs, 0 g fiber, 22 g protein.
Source: Chicago Tribune Online