Pork Shoulder Steak Lacquered with Pomegranate Molasses and Thyme, with Creamy Zucchini Bulgur and Roasted Onion

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. In a small bowl, mix the pomegranate molasses with 1 tablespoon olive oil, half of the minced garlic, half of the thyme, the smoked paprika, 1/2 teaspoon salt, and the black pepper.

2. 2

   2. Place the red onion on a baking tray, toss with 1 tablespoon olive oil and a pinch of salt, and roast for 18 minutes at 220 °C / 425 °F until tender and lightly charred at the edges.

3. 3

   3. Pat the pork shoulder steaks dry with paper towels and season with the remaining salt. Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork for 2 minutes per side.

4. 4

   4. Reduce the heat to medium, add the pomegranate molasses mixture to the skillet, and turn the pork to coat well. Transfer the skillet to the oven and roast for 8 to 10 minutes at 220 °C / 425 °F, or until the pork is cooked through but still juicy. Let it rest for 5 minutes out of the oven.

5. 5

   5. While the pork cooks, melt the butter in a saucepan over medium heat. Add the remaining garlic and cook for 30 seconds. Add the zucchini and cook for 3 minutes, stirring.

6. 6

   6. Add the bulgur to the saucepan and toast it for 1 minute. Pour in the hot chicken broth, add the roasted onion, and bring to a boil. Lower the heat, cover, and cook for 10 to 12 minutes, until the bulgur is tender and has absorbed most of the liquid.

7. 7

   7. Remove the saucepan from the heat and stir in the Greek yogurt, lemon zest, lemon juice, the remaining thyme, and half of the parsley. Stir until creamy and adjust salt if needed.

8. 8

   8. Spoon the creamy bulgur onto each plate, top with the lacquered pork, and drizzle with the skillet juices. Finish with the remaining parsley over the top.