Pork Chops with Pomegranate Sauce (03.06.14)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 4 (4-ounce) boneless center-cut pork loin chops
  • 2 teaspoons olive oil
  • 1/3 cup chopped shallots
  • 3/4 cup pomegranate juice
  • 1 tablespoon agave syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons parsley, chopped
  • No Salt Seasoning and pepper, to taste


Combine first 4 ingredients in a small bowl with no salt seasoning and pepper; sprinkle over pork chops.

Heat oil in a large skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Remove and keep warm.

Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, agave and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce. Garnish with parsley.

Sponsor: IMC Heart Institute