Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1/2 cup PAMA Pomegranate Liqueur
- 2 tablespoons Canola oil
- 4 center-cut pork chops (1 1/2 to 2 inches in thickness)
- Kosher salt
- Freshly ground black pepper
- 4 shallots, peeled and minced
- 4 cloves garlic, peeled and minced
- 1 tablespoon smooth mustard
- 1 tablespoon grainy mustard
- 1 small bunch thyme, washed, stemmed and minced
- 1 cup chicken stock
- 1 small bunch tarragon, washed, stemmed and minced
- 1-2 teaspoons Sherry vinegar
Preparation:
1. Preheat the oven to 375 F.2. Heat a large skillet. Add the Canola oil. When the oil begins to smoke lightly, season the salt and pepper on both sides. Place the pork chops, in a single layer, in the pan. Cook, until brown on the first side, 3-4 minutes. Use a large fork or tongs to gently turn the chops on their second side. Place the pan in the center of the oven. Cook for 5-8 minutes, undisturbed, depending on desired level of doneness.
3. When the chops are cooked, transfer them from the pan to a tray where they can stay warm and "rest".
4. Remove excess grease from the pan where the chops were cooked. Add the shallots and garlic. Stir to coat with the bits of browned meat and grease. Season with salt and pepper. Cook over low heat, stirring gently, until the shallots and garlic become translucent. Add the PAMA Pomegranate Liqueur. Reduce. Add the smooth mustard, grainy mustard and thyme. Stir to blend and continue to cook, 2-3 minutes. Add the chicken stock and cook and additional 3-5 minutes. Taste for seasoning.
5. Finish the sauce by adding the tarragon and the Sherry vinegar. Place the pork chops back in the pan and baste lightly with the sauce to reheat them and coat with the sauce. Serve immediately.
