Pomegranate Pork

     This dinner was inspired by an episode of Good Eats. I saw him make grenadine and pomegranate molasses which he used in lamb. I thought this would be very interesting so I gave it a shot but mixed it up just a little bit. To start I made the molasses, which took a large amount of time. The good thing is you are just reducing down pomegranate juice with sugar and lemon juice so you do not need to stay with it the whole time.  I will not post a recipe for the molasses as I took it straight from the show, but if you would like it just CLICK HERE.
     I decided to go with a boneless pork chop for this dish. I crusted both sides with an Italian herb mix and grilled it on a indoor grill. For the last few minutes of cooking I basted both sides with the pomegranate molasses. Paired with a pine nut couscous and fresh steamed green beans we had a wonderfully earthy, fruity, sweet and nutty dinner with a nice crunchy texture from the steamed veggie.
     I love just getting fresh green beans and steaming them for no more than 2 minutes. A quick dunk in cold water to halt the cooking process keeps them nice and "snappy."  Now I have to admit I did not like the texture of the couscous, but the flavor was great. A jasmine rice would be a good substitute if you are not sure about couscous. The possibilities of the molasses are endless, it made a great pomegranate milk, and was very good as a topping for ice cream.  Go crazy and have fun, enjoy!