plain jane cooking - recipes for the novice:

pork chops with pomegranate

ingredients

pork chops cornflour pomegranate pomegranate molasses olive oil chicken stock

2 1 2 1 2 1

pc tsp pc tbs tbs cup

production

1. Cut the pomegranate into half (horizontally), hold over a bowl and tap the skin with a wooden spoon, the pips should just fall out as you tap
2. Sprinkle each pork chop with the cornflour
3. Place into a plastic zip lock bag along with the pomegranate seeds, molasses, and oil
4. Allow to marinate for at least an hour (overnight is best)
5. Heat a frying pan over a medium heat until nice and hot, gently place in the chops and fry until lightly browned (a little extra olive oil may be needed)
6. Remove from pan and place into a casserole dish or small roasting tray
7. Add the marinade along with the stock
8. Place into oven (170°C) and bake for approximately 30 minutes until the chops are cooked
9. Remove and serve

chef notes:

To test if the chops are cooked, remove to a chopping board and with
a sharp knife, cut into the centre and prise open, it should be slightly pink but with no blood showing.

A slight pink colour to cooked pork is fine (and allows for a nice moist meat) as long as there is no blood and the temperature has reached a minimum of 70°C.

If the sauce has not thickened, remove chops, pour sauce into a
saucepan and simmer while stirring until it thickens and combines to a
sauce.

For chicken stock recipe <click here>

email chef@tallyrand.info