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Skillet-browned Pork Chops with Oyster Mushroom Ragout and Pomegranate Syrup https://www.metro.ca/userfiles/image/recipes/cote-porc-poelee-ragout-pleurotes-caramel-grenade-5568.jpg PT20M PT12M PT32M
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.
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1/2 cups (125 mL) pomegranate juice 1 Tbsp. (15 mL) pink peppercorns, crushed 2 Tbsp. (30 mL) chopped fresh thyme 4 Frenched Québec pork chops 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) butter 1 shallot, chopped 4 cups (1 L) oyster mushrooms, sliced 1/3 cup (80 mL) white wine 2/3 cup (160 mL) veal stock or demi-glace Salt and freshly ground pepper to taste pomegranate seeds to garnish
Skillet-browned Pork Chops with Oyster Mushroom Ragout and Pomegranate Syrup

Skillet-browned Pork Chops with Oyster Mushroom Ragout and Pomegranate Syrup

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cups
    (125 mL)
    pomegranate juice
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    ALLEN’S JUICE, DEL MONTE NECTAR OR ARIZONA ICED TEA

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    960 ml - 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    pink peppercorns, crushed
  • 2 Tbsp.
    (30 mL)
    chopped fresh thyme
  • 4
    Frenched Québec pork chops
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  • 2 Tbsp.
    (30 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    butter
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  • 1
    shallot, chopped
  • 4 cups
    (1 L)
    oyster mushrooms, sliced
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  • 1/3 cup
    (80 mL)
    white wine
  • 2/3 cup
    (160 mL)
    veal stock or demi-glace

  • Salt and freshly ground pepper to taste

  • pomegranate seeds to garnish
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Imprimer ma sélection

Preparation

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.

Source : Féd. des producteurs de porcs du Québec

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Gluten-free recipes

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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