Yield: 4 servings (serving size: 1 pork chop and about 2 tablespoons sauce)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops
2 teaspoons olive oil
1/3 cup chopped shallots
3/4 cup pomegranate juice
1 tablespoon sugar
1 tablespoon balsamic vinegar
1. Combine first 4 ingredients in a small bowl; sprinkle over pork chops.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 tablespoon sugar, and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce.
CALORIES 232 ; FAT 8.8g (sat 2.7g,mono 4.6g,poly 0.8g); CHOLESTEROL 67mg; CALCIUM 34mg; CARBOHYDRATE 13.1g; SODIUM 352mg; PROTEIN 24g; FIBER 0.3g; IRON 1.3mg