Servings: Serves 2 people
2 thick pork chops
1 tsp Dijon mustard
salt and pepper to taste
1 TBS butter
butter and oil for sautéing
1 TBS honey
1/2 cup pomegranate juice
Dredge the pork chops in seasoned flour, and saute in a mixture of butter and oil.
When the pork chops are done, remove them from the pan and keep them warm.
To the pan add in the pomegranate juice and reduce to a thick glaze, stirring until you get brown bits on the bottom.
Add the remaining ingredients, stir well, and serve as a sauce over the pork chops.