I’ve made this before without the pomegranate arils and loved it … this time I added pomegranate arils and I love it even more. Enjoy!
- 1 1/2 quarts water
- 5 tablespoons kosher salt
- 2 tablespoons white sugar
- 6 pork loin chops, 1/2 inch thick
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 1/2 cup balsamic vinegar
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 Vidalia onions, each cut into 8 wedges
- 2 pears, cored and each cut into 8 wedges
- Pomegranate Arils
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown. Continue to cook for about 7 minutes, or until tender. The pears will cook quicker than the onions – Remove the pears and chop into cubes and continue to caramelize the onions. Take onion out of pan once caramelized and chop. Return both the pears and the onions to the pan. Stir in the reduced vinegar and pomegranate arils. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
I was so happy to find yet another great recipe using pomegranate. This is quick and delicious and doesn’t the pomegranate look pretty plated? The combination of the sweet from the coconut and slightly sweet/sour pop of pomegranate is a winning combination. ENJOY!
Toasted Coconut Tilapia with Pomegranate Salsa
YIELD: SERVES 2-4
TOTAL TIME: 30 MINUTES
4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut
1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt
To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.
Healthy food makes me feel better! I made this salad and took it for my lunches during the week. One day I added some grilled chicken and another day I added grilled fish.
You can’t go wrong with this powerhouse of super food ingredients – Quinoa and Pomegranate. And you know what … I really did like it. I especially like the bursts of juice, sweetness tart that the pomegranate delivers. Like an explosion in your mouth. Get cooking and get healthy! Enjoy!
Quinoa and Pomegranate Salad
- 1 cup quinoa, rinsed and drained
- 4 cups water
- 1 cup cherry tomatoes
- 1/2 cup parsley
- 1/2 cup scallions
- 1 pomegranate
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon maple syrup
- 1/2 teaspoon freshly ground black pepper
- Bring 4 cups salted water to a rolling boil. Add quinoa and cook for 14 minutes or until tender.
- Drain quinoa and rinse under cold water. Drain again and set aside.
- Cut open your pomegranate and remove the seeds. Throw away the pomegranate peel.
- Wash and chop parsley and scallions.
- Wisk together olive oil, vinegar, maple syrup, pepper and salt.
- Toss cooled quinoa with dressing, cherry tomatoes, parsley, scallions and pomegranate seeds. Mix well and place in the fridge for 30 minutes to cool.
Slightly Adapted From: dailydelights.sheknows.com
I was so happy to see pomegranates in the stores this past week – Those beautiful little red gems that just burst in your mouth and are loaded with everything good for you.
In case you don’t know pomegranates are:
“Pomegranates are a SUPERfood!
Pomegranates are a new superfood: They are high in vitamin C and potassium, a great source of fiber, and low in calories. Not only delicious, pomegranates are one of the healthiest foods you can eat!
Pomegranate juice is high in three different types of polyphenols, a potent form of antioxidants. The three types – tannins, anthocyanins, and ellagic acid – are present in many fruits, but fresh pomegranate juice contains particularly high amounts of all three.” taken from pomegranates.org. This web site has a lot of information about pomegranates … how to remove the seed, history of pomegranates. recipes and more. Another great super food to love!
Not only is this rice visually beautifully, but what a taste treat! Enjoy!
- 1 shallot, chopped
- 1 tablespoon canola oil
- 1 cup jasmine or long grain white rice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon ground cinnamon
- 1 14 ounce can reduced-sodium chicken broth
- 1/4 cup water
- 1/2 cup roasted sliced almonds
- 1 cup pomegranate seeds
- Lemon peel strips
In large saucepan cook shallots in hot oil over medium heat 3 to 5 minutes or just until tender, stirring occasionally. Add rice, ginger, and cinnamon. Cook and stir 5 minutes or until rice begins to brown.2.
Carefully add broth and water to rice. Bring to boiling; reduce heat. Simmer, covered, 14 minutes. Remove from heat; let stand, covered, 10 minutes or until the liquid is absorbed.3.
Stir in nuts and pomegranate seeds. Sprinkle lemon peel. Makes 6 to 8 servings.slightly adapted from bhg.com