Carb Conscious

Pork Chops & Pomegranate Pan Sauce

with Roasted Vegetables & Pepitas

40 MIN

2 Servings

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with Pork Chops

From the Test Kitchen

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

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Dietary Information

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

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

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fresh

ingredients

2 Boneless, Center-Cut Pork Chops
1 Delicata Squash
1 Red Onion
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)
2 Tbsps Raw Pepitas

step-by-step

instructions

Cook Along

1 Roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the squash; cut off and discard the ends. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Halve and peel the onion; cut into 1/4-inch-wide wedges, keeping the layers intact. Place the squash pieces and onion wedges on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Add the pepitas to the sheet pan. Return to the oven and roast 2 to 3 minutes, or until the pepitas are toasted and fragrant. 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; season with salt and pepper.

3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the quatre épices. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

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. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!

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Pork Chops & Pomegranate Pan Sauce