Pork with Pomegranate Pan Sauce

Pork with Pomegranate Pan Sauce (Adapted from CL)

3/4 teaspoon cumin
3/4 teaspoon salt
1/2 teaspoon granulated garlic
1/4 to 1/2 teaspoon fresh ground black pepper
4 4-ounce boneless center-cut pork loin chops
1 tablespoon olive oil
1/3 cup finely chopped shallots
3/4 cup pomegranate juice
1 tablespoon sugar
1 tablespoon balsamic vinegar

In a small bowl, stir together cumin, salt, garlic powder and pepper. Sprinkle seasoning over both sides of the pork.

In a large skillet, heat oil over medium-high. Add pork and cook, turning once, until cooked through (about 145 to 150 degrees if tested with a meat thermometer), about 3 to 4 minutes per side. Transfer pork to a plate and cover to keep warm. Add shallots to pan - cook, stirring, for 1 minute. Stir in juice, sugar and vinegar - bring to a boil and cook until slightly thickened, about 3 to 5 minutes. Serve pork with sauce.

Makes 4 servings.

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