When it comes to my routines at home, I am a creature of habit. Just as I like to go grocery shopping at the same time every week and enjoy my late night TV watching schedule (Stewart, Colbert, last half of Letterman, and most of Conan, if you were curious), I tend to cook meat in a similar fashion every week.
Pork is one of my worst offenders. I almost always create a marinade, bake for 45 minutes at 350º and serve. I decided to try something a little different this week and break out of the marinade rut by creating a recipe with a little Moroccan flair.
Pomegranate Pork Chops
-2 boneless pork chops
-1 tbs. cumin
-2 tbs. corriander
-1 tsp. cinnamon
-1 tsp. black pepper
-Pinch of salt
-1 1/2 tbs. olive oil
-1 small shallot, finely chopped
-3/4 cup pure pomegranate juice
-1 tbs. honey
1. Mix the cumin, coriander, cinnamon, salt, and pepper together in a small bowl.
2. Rinse the pork chops and pat dry. Rub the spice mixture on both sides of the chops, taking care to not allow any contamination of the bowl of spice mix with the raw pork. I recommend spooning the mixture into your hand and then applying the rub. You can then store any leftover spice mix in a small, airtight container.
3. Heat olive oil in a skillet and add pork chops. Move slightly to ensure they don’t stick and then allow to cook over medium-high heat for about 5 minutes on each side, depending on thickness. Your best bet is to have a meat thermometer handy to get the chops to an internal temp of about 150º.
4. While the chops are cooking, mix the pomegranate juice and honey in a medium bowl. (You’ll also want to put the water and peas on to begin heating in a small saucepan for the couscous. See recipe below.)
5. Once the chops are done, place on a plate and cover with foil.
6. Add the shallots to the same skillet with a touch of olive oil if it looks like there is less than a tablespoon or two. If there is more already in the skillet from the chops, pour a bit out. Cook the shallots over medium heat until tender, stirring often to avoid burning.
7. Add the pomegranate and honey mixture to the skillet and stir, scraping up and remaining brown bits on the bottom of the pan. Simmer over medium heat, stirring occasionally, and reduce by 1/3, or until the sauce coats the back of a spoon.
8. Spoon pomegranate sauce over chops and serve.
Mint Couscous
-1 cup couscous
-1/2 cup frozen peas
-1 1/2 tbs. finely chopped fresh mint
-1 1/2 tbs. fresh lemon juice
-1 tsp. olive oil
1. Bring recommended amount of water from your respective couscous packaging, frozen peas, and olive oil to a boil.
2. Add couscous and cover tightly. Remove from heat and keep covered for 5 minutes.
3. Uncover and add lemon juice and mint. Stir with a fork and add pinches of salt and pepper to taste. Serve.
