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Pork Chops in Bourbon, Cherry-Pomegranate Sauce

30 min • 4 servings •
John S

30 min •     4 servings•

John S

Pan-seared pork chops with cherry sauce on a plate, garnished with whole cherries, next to a skillet on a kitchen countertop.

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.

Ready

  • 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

    • Set

  • Large skillet
  • Plate
  • Serving dish

    • Go!

  • 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.
  • Serve.

    • Recommendations

    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.

    pomegranate pork pork chop

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