Oven Roasted Pork Chops
The mild pork chops are perfectly paired with the sweet tart mixture of PAMA and mustard.
Preparation Time: 10 minutes
Total time: 10 minutes
2 Tbsp. canola or vegetable 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,1/2 c. PAMA Pomegranate Liqueur,1 Tbsp. European-style smooth mustard,1 Tbsp. European-style grainy mustard,1 small bunch thyme, washed, stemmed and minced,1 c. chicken stock,1 small bunch fresh tarragon, washed, stemmed and minced,1 to 2 tsp. sherry vinegar, Instructions:
Preheat the oven to 375 degrees.Heat a large skillet over high heat. Add the vegetable oil. Season the pork chops on both sides with salt and pepper. Place the pork chops, in a single layer, in the pan. Cook, until brown on the first side, 3 to 4 minutes. Turn the chops and place the pan in the center of the oven. Cook for 5 to 8 minutes, undisturbed, depending on desired level of doneness.When the chops are cooked, transfer them to a warming tray.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, cooking over low heat until the shallots and garlic become translucent. Add the PAMA Pomegranate Liqueur. Bring to a boil and reduce until the liquid has nearly disappeared. Add the mustards and thyme. Stir to blend and continue to cook, 2 to 3 minutes. Add the chicken stock and cook and additional 3 to 5 minutes. Taste for seasoning.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. Serve immediately. Serves 4.