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topazThis turned out well enough that ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
keyne practically insisted that I write it up. I think that's a first.
Most measurements are approximate, since I was kinda just throwing things together. There are almost certainly ways to improve on it and I welcome suggestions. :-) I really wanted to use chipotles but poblanos were all I had on hand and they served admirably.
olive oil
4-5 cloves garlic, finely chopped
1 large onion, diced
1 lb. pork medallions (I used thin cut boneless chops, cut into largish pieces)
1 cup pomegranate juice
1/4 cup maple syrup
1/2 cup chicken stock
4 medium poblano chiles, chopped
salt and pepper
Heat oil in skillet on medium-high heat.
Apply salt and pepper generously and thoughtfully to medallions. Sear medallions in skillet until lightly browned and thoroughly repentant, 1-2 minutes on each side. Remove medallions from skillet temporarily.
Dump garlic and onion unceremoniously into hot skillet, and saute with bits of pork fat until soft, about 5 minutes.
Pour in pomegranate juice, syrup and chicken stock. Add chiles as an afterthought. Let simmer 5-10 minutes, whatever. Return medallions to skillet and braise until sauce is reduced to begging for spare change.
Goes well with horseradish mashed potatoes, a spinach salad. Made cosmopolitans too and we all were happy.
ETA:keyne wishes me to point out that my version of the recipe also included about 1/2 lb of mushrooms, added when the pork was returned to the sauce. Personally, I thought the sauce overwhelmed the mushrooms and would leave them out the next time, but she liked 'em.
keyne practically insisted that I write it up. I think that's a first.Most measurements are approximate, since I was kinda just throwing things together. There are almost certainly ways to improve on it and I welcome suggestions. :-) I really wanted to use chipotles but poblanos were all I had on hand and they served admirably.
olive oil
4-5 cloves garlic, finely chopped
1 large onion, diced
1 lb. pork medallions (I used thin cut boneless chops, cut into largish pieces)
1 cup pomegranate juice
1/4 cup maple syrup
1/2 cup chicken stock
4 medium poblano chiles, chopped
salt and pepper
Heat oil in skillet on medium-high heat.
Apply salt and pepper generously and thoughtfully to medallions. Sear medallions in skillet until lightly browned and thoroughly repentant, 1-2 minutes on each side. Remove medallions from skillet temporarily.
Dump garlic and onion unceremoniously into hot skillet, and saute with bits of pork fat until soft, about 5 minutes.
Pour in pomegranate juice, syrup and chicken stock. Add chiles as an afterthought. Let simmer 5-10 minutes, whatever. Return medallions to skillet and braise until sauce is reduced to begging for spare change.
Goes well with horseradish mashed potatoes, a spinach salad. Made cosmopolitans too and we all were happy.
ETA:
keyne wishes me to point out that my version of the recipe also included about 1/2 lb of mushrooms, added when the pork was returned to the sauce. Personally, I thought the sauce overwhelmed the mushrooms and would leave them out the next time, but she liked 'em.
