STRATEGY SESSION: My approach to this dish involves several complementary techniques– meticulous trimming, marination, and reducing liquids. Trimming reduces total fat, saturated fat, cholesterol, and calories. Marination and reduction intensify flavor.

 

In case you haven’t noticed, pomegranates are IN. They’ve always been exotic and beautiful, but now we’ve discovered that they’re healthy too. Ounce for ounce, the anti-oxidant capacity of pomegranate juice beats that of blueberry juice, cranberry juice, and red wine– primarily due to powerful polyphenols (including anthocyanins and tannins). Best of all, pomegranate juice adds complex sweet-tart notes to sauces, while the fruit’s jewel-like seeds add a bright tangy crunch to vegetables and salads. They also make a festive garnish.

Pomegranate molasses, the Mediterranean answer to hoisin sauce, is a thick reddish-brown condiment available in Middle Eastern markets. If it is not available, you can get around it in this recipe by reducing 1 cup of pomegranate juice to ¼ cup and adding 1 teaspoon molasses. Substitute this mixture for the combined pomegranate molasses and pomegranate juice in the recipe. Alternatively, you can make your own pomegranate molasses by using one of the recipes currently floating around the internet (e.g. http://simplyrecipes.com/recipes/pomegranate_molasses/ ).

To remove pomegranate seeds from the fruit: Have on hand a large deep bowl and a soup spoon. Wash and dry the pomegranate and cut it in half horizontally. Place one half in your non-dominant hand (your LEFT hand, if you are right-handed), cut side facing your palm. Holding the soup spoon in your other hand, whack the skin of the pomegranate all over with the underside of the spoon. The seeds should pop out more or less intact. (If you want a “visual”, check out this shot of me, mid-whack, from an article in the Boston Globe.)

Serving suggestions: The mound of shredded zucchini accompanying the pork in the photo represents an aesthetic choice, not a gustatory one.  (Similar considerations led me to present the glaze as a sauce under the meat.) I like these chops with jewel yams, turnips, Brussels sprouts, and beet greens. I’ve also eaten them with leftover beet salad, and that’s not a bad combination either!

Note: The pork chops can be broiled.

 

Grilled Pork Chops with Pomegranate Glaze

• 2 tablespoons pomegranate molasses
• 2 tablespoons 100% pomegranate juice (not from concentrate)
• 2 tablespoons dry red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil, divided
• 2 teaspoons light brown sugar, or to taste
• 1 tablespoon chopped fresh rosemary
• ¼ teaspoon salt, plus more for seasoning the chops
• Freshly ground black pepper to taste
• 4 8-ounce bone-in center-cut loin pork chops, about 1″ thick, trimmed
• Seeds from 1 pomegranate

1. In a small bowl or measuring cup, combine the pomegranate molasses, juice, wine, vinegar, 2 teaspoons of the oil, and brown sugar. Whisk to combine. Stir in the rosemary, salt, and pepper to taste.
2. Place the chops in a zip-lock bag and pour the marinade over them. Seal the bag and turn end-over-end several times to distribute the marinade. Marinate for 1 hour at room temperature or in the refrigerator for at least 2 hours. (May be marinated in the refrigerator overnight.) Bring to room temperature before grilling.
3. Prepare the grill with a lightly oiled grill rack. Preheat to medium-high.
4. Remove the chops from the bag and transfer the marinade to a small saucepan.
5. Pat the chops dry, brush with the remaining 1 teaspoon oil, and season generously with salt and pepper. Grill 4 to 5 minutes per side, or to desired degree of doneness. Let stand 5 minutes.
6. While the chops rest, bring the marinade to a boil and reduce by half (about 5 minutes). Brush the chops with the glaze and garnish with pomegranate seeds. Serve immediately.

Makes 4 servings

Per serving: Calories 266, 11 g total fat, 3 g saturated fat, trace cholesterol, 5 g total carbohydrate, trace dietary fiber, 30 g protein, 211 mg sodium.