Braised Pork Chops and Pomegranate Molasses over White Beans

Braised Lamb and Pomegranate Molasses over White Beans

This dish is delicious! The meat was so tender it fell off the bone. And the flavors were just perfect. The original recipe from Dr. Hyman called for lamb shanks but I could not find them so I used pork chops instead.

Braised Pork Chops and Pomegranate Molasses over White Beans
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon garlic
  • 1 tablespoon Dijon mustard
  • 4 pork chops
  • 2 tablespoons extra virgin olive oil
  • ½ small onion, diced
  • 1 tablespoon garlic
  • 2 tablespoon pomegranate molasses
  • 1 bay leaf
  • 1 tablespoon fresh sage or 1 teaspoon dried sage
  • ¼ teaspoon sea salt
  • 1 can (15 ounce) cannellini beans
  • ¼ cup water or red wine
  • ¼ cup fresh parsley
  • ½ cup fresh pomegranate seeds, optional
  1. In a large shallow dish, combine the vinegar, garlic, and mustard. Trim excess fat from the pork chops and place in the dish, turning to cover with the marinade. Let stand for 30 minutes.
  2. Meanwhile, heat the olive oil in a braising pan on medium heat. Add the onions and garlic and sauté until the onions begin to brown, about 8 minutes. Add the pork chops and sear on both sides. Pour the molasses over the pork chops and continue to brown on both sides. Add the bay leaf, sage, salt, and beans with their liquid, and water or red wine. Simmer on low heat until the pork chops are tender and the beans are heated through, about 15-20 minutes, depending on the thickness of the pork chops and how well done you like them.
  3. Garnish the pork chops and beans with pomegranate seeds and parsley. Serve with Lemon Broccoli.



Braised Pork Chops and Pomegranate Molasses over White Beans — 2 Comments

    • I wish you were here also. I know you would have enjoyed this dish! I hope you are taking care of yourself! Thanks for posting on my blog!