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Sautéed Pork Chops, Oyster Mushroom Stew and Pomegranate Caramel Sauce

8 minutes Cook time 20 minutes Prep time 4 servings



In The Oven

  1. Pour pomegranate juice into a small pot, bring to a boil and reduce until it has a syrupy consistency.
  2. Preheat the oven to 150 °C (300 °F). On a large plate, mix pink peppercorns, thyme and salt. Place chops on plate and rub with seasoning to coat.
  3. In a skillet set over high heat, heat oil and melt butter. Sear chops on both sides. Place in a baking dish and bake in the oven for 8–10 minutes.
  4. Meanwhile, sauté shallot and mushrooms in remaining fat. Deglaze with wine, add stock and reduce by half. Season.
  5. Serve chops on top of mushroom stew and add a drizzle of pomegranate caramel sauce. Garnish with fresh thyme and pomegranate seeds.

Nutritional value (per serving)

  • 346 calories
  • 31 g of protein
  • 15 g of fat
  • 19 g of carbohydrates
  • 2 g of fibre
  • 13 g of sugar
  • 241 mg of sodium
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