Day 8 of 12:Pork Chops with Pomegranate Jus

There's nothing like a quick pan jus to raise a simple pan-seared pork chop from ho-hum to highfalutin. And once you learn how to make this quick gravy, you'll likely find yourself making it every single time you cook any type of protein at all. This simple cooking skill will serve you well for a lifetime of dinners--it's something to pull out of your hat when you're cooking for your new honey for the first time or even when you've got the in-laws over for dinner. I can't guarantee that you'll win friends and influence people, but it's very likely!

I grew up eating pork chops and sauteed onions fairly often, and in those days pork chops were cooked to about 180 degrees, a.k.a. seriously well well done, and of course I always insisted on having a side of apple sauce. Can't you hear Peter Brady now?..."pork shopsh and apple shaush." I know all of you who were born between the years of 1960 and 1975 all know what I'm talking about!

Anyway, all of that is just to say that I adore fruit with pork chops or pork loin. Pomegranate juice is pretty tart, so to make this sauce a bit sweeter I added a few dates to the pan and cooked them down until they fell apart and just melded right into the sauce. It ended up being a great solution, taking the sharp edge off and just adding a whisper of natural sweetness. You could certainly experiment with other fruits like apples, pears, or figs.

The basic technique goes like this: Sear the meat in a saute pan until nearly done, then remove meat and let it rest. Add a bit of diced shallot or onion to the pan and saute until translucent, then deglaze the pan with a bit of liquid (usually wine, juice, or stock) scraping the bits or "fond" left on the bottom of the pan from the searing process. Crank up the heat and let the whole thing reduce down by half. Taste and re-season as needed, then swirl in a few pats of butter and fresh herbs to finish the sauce. Spoon over the meat and serve.

Pork Chops with Pomegranate Jus
Serves 4

4 bone-in center cut pork chops, about 1/2 inch thick
salt and pepper
1-2 Tbsp vegetable oil
2 Tbsp shallots, thinly sliced
4 dates, chopped fine
1/4 cup pomegranate juice
1/2 cup chicken or veal stock
2 Tbsp butter
1/4 cup pomegranate arils
chopped parsley

1. Heat a saute pan to medium-high heat. Season pork chops with salt and pepper, drizzle oil in hot pan, then sear the chops on first side until nicely browned, about 4 minutes. Turn and cook an additional 4-5 minutes, depending on how well done you like your chops. Transfer the chops to a plate and cover to let rest for at least 5 minutes.

2. If pan is too dry, add a little more oil. Add shallots to pan and cook for about 3 minutes until translucent. Add dates and cook a few minutes more. Add pomegranate juice and stock and let cook down by half.

3. Swirl in butter, taste and re-season as necessary. Add pomegranate arils and chopped parsley. Spoon sauce over pork chops and serve.