Boy, do I have a treat for you today! It begins with pork and ends with chops from a brand spankin’ new cookbook called The Paleo Foodie.
But not only that – these juicy, tender pork chops are smothered with an amazingly flavorful pomegranate ginger sauce. It’s divine. And this recipe is actually very simple to prepare. You can totally impress anyone with these babies. Just look at this pic – am I right?!
I’ll get to the recipe in a minute, but I have some more great news for you……
I’m giving you the chance to win The Paleo Foodie Cookbook! You can be the first to get your hands on this mouthwatering cookbook filled with completely flavorful dishes and gorgeous food photography 🙂
The Paleo Foodie Cookbook is a brand new hardbound cookbook by my friend, Arsy from the blog Rubies and Radishes that you’ll definitely want to own.
Arsy has the knack of turning ordinary food into these gorgeous masterpieces that are full of flavor. I especially love the International flair she brings to her a lot of her dishes. And don’t be fooled – the recipes in The Paleo Foodie are simple to prepare, too, which is always a big bonus in my world. Learn more about The Paleo Foodie Cookbook HERE.
Pre-order The Paleo Foodie Cookbook Now and Get a Bonus!
If you pre-order the The Paleo Foodie Cookbook on Amazon now (pre-order HERE), you can get a free copy of The Paleo Foodie Dinner Party ebook! Just email your receipt to paleodinnerparty at gmail dot com to get your free copy.
And now here’s a sneak peek at the Pork Chop recipe from The Paleo Foodie:
Pork Chops with Pomegrantate Ginger Sauce Recipe from The Paleo Foodie Cookbook
(recipe shared with permission)
For the sauce:
½ cup/120 ml unsweetened pomegranate juice
½ cup/120 ml chicken broth
½ cup/120 g shallots, diced
1 clove garlic, minced
1 tsp/5 g fresh ginger, minced
1 tbsp/20 g raw honey
3 sprigs thyme
Dash of sea salt
1 tsp/2 g arrowroot starch
1 tsp/3 g coriander
½ tsp onion powder
½ tsp garlic powder
4 pork chops, center cut
sea salt and pepper
2 tbsp/30 ml coconut oil
In a medium-sized saucepan, combine all of the ingredients for the pomegranate-ginger sauce, except the arrowroot starch. Cook until reduced by half, about 10 minutes. Remove sauce from the heat and set aside. Once the sauce is cool, strain it through a fine mesh strainer to remove the solids.
In a small bowl, mix coriander, onion powder and garlic powder. Rub the seasonings mix on both sides of the pork chops. Generiously salt and pepper.
Heat a large skillet to medium-high heat. Once the pan is hot add the coconut oil. Place the chops in the pan and make sure that they are not crowding each other too much. Cook chops on each side for about 4 minutes or until well browned and cooked through. Remove the chops from the pan and set aside to rest.
As your chops are resting, add the strained pomegranate-ginger sauce to the same pan and bring to a simmer. Stir for a couple of minutes and scrape up any browned bits. Place your arrowroot starch in a small bowl and add enough filtered water to make a thin paste. Add this paste to the sauce and whisk until the sauce is slightly thickened. Spoon the warm sauce over the pork chops and serve.
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