Pork Chops & Pomegranate Pan Sauce

with Roasted Potatoes & Asparagus

35 MIN

+$2.99/serving 2 Servings

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with Flank Steaks

From the Test Kitchen

In this dish, you’ll make a fruity, tangy pan sauce featuring our pomegranate sauce, fig spread, vinegar, butter, and the reserved fond from our tender seared pork chops. It's all complete with a hearty side of roasted potatoes and asparagus.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less Wheat Free

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
6 oz Asparagus
12 oz Potatoes
1 Tbsp Pomegranate Syrup
1 Tbsp Fig Spread
1 Tbsp Sherry Vinegar
½ oz Salted Butter
1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Medium dice the potatoes. Place in a bowl; drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat. Reserving the bowl, transfer to one side of the sheet pan. Arrange in an even layer. Roast 12 minutes. Leaving the oven on, remove from the oven. While the potatoes roast, snap off and discard the tough, woody stem ends of the asparagus. Place in the reserved bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Carefully add the seasoned asparagus to the other side of the sheet pan of partially roasted potatoes. Return to the oven and roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Start the sauce

Meanwhile, in a bowl, whisk together the vinegar, fig spread, pomegranate syrup, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.

3 Cook the steaks

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the quatre épices. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Finish the sauce & serve your dish

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!

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