With a quick pomegranate juice glaze, these chops take just 30 minutes to make.
For a quick supper, you cant beat pork chops.
My own personal favorite way to extract the seeds is very uncomplicated: halve the pomegranate across the equator.
Sally Vargas
Hold one half, seed side down over a bowl.
Then bash it firmly all around with a heavy wooden spoon to release the seeds into the bowl.
In a large skillet over medium-high heat, heat the oil.
Sally Vargas
Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.
Add the shallots and cook, stirring, for 45 seconds.
Scrape up any browned bits that have stuck to the bottom of the pan.
Sally Vargas
Add the pomegranate juice, honey, vinegar and thyme.
Cook for 5 to 7 minutes, or until thickened slightly.
Take the pan off the heat.
Remove the thyme sprigs and whisk in the butter.
Transfer chops to a serving platter or individual plates.
Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.
