CANDIACE’S CRAVINGS: PORK CHOP W/ POMEGRANATE GLAZE

Ok, so if you caught my reel/tik tok/youtube short, Candiace finally had a “craving” that she wanted me to cook for her. Usually its just stop and pick up some Olive Garden (spaghetti with meat sauce) on the way home from work. After working all day, she texted me that she wanted a pork chop with pomegranate glaze. Luckily the grocery store (Wegmans) is on the way home, so it was no big deal to stop. Yes, I was tired after working all day, and didnt really feel like or want to cook…..but she is pregnant with our child, and on some level, I probably owed for something dumb I had done during the week.

Anyway, for those of you that may be new here, or have forgotten since it has been so long since I posted here…I HATE the websites that have to write long ass stories when all you really want is the damn recipe……so here it is!

Grocery Cart:

Bone In Thick Cut Pork Chop

Bassetts Blends All Purpose HOT seasoning (or your favorite seasoning)

Pomegranate Juice

Sugar

Beef Stock

Butter

Salt & Pepper

DIRECTIONS:

Preheat oven to 425 degrees

First, pat dry your pork chop(s) with a paper towel. Patting them dry removes any excess moisture that could cause the chop to not have good surface contact with the pan while searing. Once the chops are dry, generously season them with my Bassetts Blends All Purpose HOT seasoning on all sides.

Heat a skillet on medium high heat and add a little avocado oil. Once the pan is hot, add in the chops and let sit for 2-3 minutes, until a nice sear/crust is formed. After 2-3 minutes, flip and sear the second side for the same amount of time. Once chops are seared on both sides, place the skillet into the oven and cook to desired temperature. I cook my pork chops to a medium temperature which usually takes about 10-15 minutes depending on the thickness. I ALWAYS use a meat thermometer to ALWAYS get the right temperature. Why guess when the tools to get it right are readily available.

For the Pomegranate Glaze:

Using a sauce pan on medium high heat, add equal parts pomegranate juice and white sugar ( for this recipe i used 1/2 cup of each. Bring mixture to slow boil. Stir often to dissolve the sugar and reduce by 1/4.

Next add in about 2 ounces of beef stock

Finally finish with 2 tablespoons of cold butter, whisk together until smooth.

And that is it! A really easy and fast meal with a ton of flavor.