In a small saucepan, bring pomegranate juice to a simmering boil and reduce to a thick syrup over low heat.
Preheat oven to 300°F (150°C).
Combine pink pepper, thyme and salt in a plate.
Add the chops, rubbing them all over with the seasonings.
In a skillet, melt the butter in hot oil.
Brown chops both sides.
Transfer the chops to a baking dish and roast for 8 - 10 minutes.
Meanwhile, cook the shallot and mushrooms in the remaining fat in the skillet. Deglaze with wine, add stock and reduce by half. Season.
To serve, spoon mushroom ragout into the centre of a plate, lay a chop over it and encircle with drizzled pomegranate syrup.
Garnish with fresh thyme and pomegranate seeds.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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