Boyer's Food

Pork Chop with Pomegranate Glaze

This recipe is courtesy of Special K.


  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 1 boneless pork loin chop, cut about 1 inch thick (5 oz.)
  • 1/4 cup pomegranate juice
  • 1 teaspoon sugar
  • 2 teaspoons sliced green onions


  1. In a small bowl, stir together salt, cinnamon and pepper. Rub on both sides of pork chop.
  2. In a small nonstick skillet coated with cooking spray, cook the pork chop over a medium heat for 7-10 minutes or until lightly browned and nearly done, turning once.
  3. Remove from skillet. Keep warm.
  4. In the same skillet, combine pomegranate juice and sugar. Bring to boiling. Boil, uncovered, for 2-3 minutes or until mixture is reduced to half.
  5. Return pork chop to skillet. Cook, uncovered, about one minute more or until sauce thickens slightly and pork chop is done.
  6. Transfer to serving plate. Sprinkle with onions, serve and enjoy!
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