A Dinner Dressed Up in Red and Green

I didn't realize when I was making this meal how Christmasy it was going to look. It really wasn't until I opened the photos on my computer and the red and green leapt off the screen. Beside the delicious colors of the meal the flavors were fantastic. I had the pomegranate juice leftover from the side dish I made for Thanksgiving and it played so well with the shallots. It was super quick and easy too. A nice to meal to have in your back pocket during the craziness of the holidays.

Pork Chops with Pomegranate Pan Sauce and Garlicky Green Beans

from Cooking Light

makes 4 servings

For the pork:

1/2 t garlic powder

1/2 t kosher salt

1/2 t ground cumin (I love cumin with pork chops!)

1/4 t black pepper

4 4oz boneless pork loin chops

2 t olive oil

1 large shallot, chopped

3/4 cup pomegranate juice

1 T sugar

1 T balsamic vinegar

Heat the oil in a large, nonstick skillet over medium high heat. Combine the first four ingredients and sprinkle on both side of the pork chops. Place the pork chops in the skillet and cook until cooked through, about 3 minutes per side. Set aside and cover with aluminum foil.

Add the shallots to the pan and cook 45 seconds, stirring constantly. Add the juice, sugar and vinegar and bring to a boil. Cook until slightly thickened, about 5 minutes. Serve with the pork.

For the green beans:

3/4 lb green beans, trimmed

1 T butter

3 cloves garlic, thinly sliced

1/4 t kosher salt

1/4 t black pepper

Cook green beans in boiling water until crisp-tender. Drain and set aside. In a large skillet melt the butter, add the garlic and saute until golden brown, about 2 minutes. Toss with the green beans, salt and pepper.