Pork Chops with Pomegranate Paprika Glaze, Minted Cauliflower Couscous and Roasted Shallots
An original pork recipe featuring golden-seared chops finished with a glossy pomegranate, honey, and smoked paprika glaze, served over sautéed cauliflower couscous with fresh mint and roasted shallots. It balances sweet, tangy, and smoky notes in an elegant yet approachable dish.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 4 approx. 800 g thick-cut pork chops (boneless or with hueso, of 2 a 3 cm of grosor)
- 1 700 g cauliflower (grated or procesada hasta textura of cuscús)
- 8 320 g shallots (peladas and partidas por the mitad)
- 180 ml pomegranate juice (without sugar added if possible)
- 30 ml honey
- 15 ml sherry vinegar
- 3 cloves garlic (2 chopped and 1 whole with piel)
- 6 g smoked paprika
- 2 g ground cumin
- 12 g fresh mint (chopped, leaves sueltas lightly compactadas)
- 10 g fresh parsley (chopped)
- 1 unit lemon (zest fina and 15 ml/1 tbsp of zumo)
- 60 ml olive oil (divided)
- 20 g butter
- 8 g salt (or to taste)
- 3 g black pepper (freshly ground)
- 60 ml chicken broth (for humedecer the cuscús of coliflor)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the shallots and the whole unpeeled garlic clove on a small tray, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and some black pepper. Roast for 20 to 25 minutes, until the shallots are tender and golden.
- 2
Meanwhile, pat the pork chops dry with paper towels. Season both sides with most of the salt, black pepper, 1 teaspoon smoked paprika, and the ground cumin.
- 3
In a small saucepan, combine the pomegranate juice, honey, sherry vinegar, the remaining 2 minced garlic cloves, and 1 teaspoon smoked paprika. Bring to a gentle boil and cook over medium heat for 8 to 10 minutes until slightly thickened into a glaze. Set aside.
- 4
Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork chops for 2 to 3 minutes per side until nicely caramelized.
- 5
Transfer the skillet to the oven and finish cooking the pork chops at 200 °C / 400 °F for 6 to 10 minutes, depending on thickness, until they reach a safe internal temperature of 63 °C / 145 °F. Remove and rest for 5 minutes.
- 6
While the meat rests, heat another wide skillet over medium heat with the remaining olive oil. Add the riced cauliflower and sauté for 3 minutes. Stir in the chicken broth and cook 2 minutes more until the cauliflower is tender but still fluffy.
- 7
Squeeze the roasted garlic out of its skin over the cauliflower and stir. Add the butter, lemon zest, 15 ml (1 tbsp) lemon juice, chopped mint, and parsley. Adjust with salt and black pepper, stirring until the cauliflower couscous is fragrant and moist.
- 8
Return the pork chops to the glaze pan or brush them generously with the warm glaze, turning briefly so they become glossy and evenly coated.
- 9
Serve a bed of cauliflower couscous, place one pork chop on top of each portion, and arrange the roasted shallots around it. Spoon the remaining glaze over the top.
Chef tips
For a bolder glaze, reduce the pomegranate juice for 2 extra minutes. Do not overcook the cauliflower so it stays loose like couscous. Bone-in chops tend to stay juicier.
Substitutions
You can substitute the mint with cilantro or dill. Sherry vinegar can be replaced with red wine vinegar. For a dairy-free version, use olive oil instead of butter.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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