Pork Chops in Bourbon, Cherry-Pomegranate Sauce
I had a chef friend who believed all you had to do to to be unique was adapt a cocktail to a food recipe. In a way, he was right. So in honor of him, this recipe is an adaptation of a Manhattan.
- 4 (5oz) boneless pork chops
- Salt and freshly ground pepper
- 2 Tbsp peanut oil
- ¼ cup bourbon
- ⅓ cherry-pomegranate juice
- ¼ cup whipping cream
- Large skillet
- Serving dish
- Season pork chops on both sides with salt and pepper.
- Heat oil in large skillet over medium, high heat.
- Add pork chops. Cook turning once, until browned on each side and almost cooked through.
- Remove pork chops from pan and reserve on plate: keep warm.
- Carefully add bourbon to skillet to deglaze pan: scraping to dislodge browned bits.
- Cook until bourbon is almost boiled away, about 2 minutes.
- Add cherry-pomegranate juice and continue to cook, stirring often, until it has become syrupy (about 8 minutes).
- Reduce heat slightly and add whipping cream and cook for about 2 minutes.
- Return pork chops and any juices to skillet and simmer about 1 minute to rewarm.
What you should know
Cherry-Pomegranate juice has now become widely distributed to most grocery stores. If you can’t find cherry-pomegranate juice, regular pomegranate juice can be used as a substitute.