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Hello, Pomegranate Molasses

Category: Recipe
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Pomegranate molasses is one of my new favorite things. It’s sour, fruity, and just a tiny bit sweet. But I realize that this might be one of those “hard to find” items in your grocery store. Fear not!
Here are some alternatives:

1.) Make it yourself. It’s wicked easy. Here’s a link to Alton Brown’s recipe. Oh how I love that man…
-or-
2.) Use regular molasses, and add a lot of fresh squeezed citrus (lemons or limes.). You’ll get more or less of the same effect we’re going for here.

This recipe begins with a tale of caramelized onions. I will admit that I am the least patient person you will probably ever meet, and caramelized onions take a lot of patience, and low, steady heat. As you can see here, I had the flame set to medium, which resulted in dark brown bits too early. (You can click on the photos to make them bigger, did you know that?)

Do not follow in my footsteps… embrace the “low” setting on your stove and just deal with the fact that it’s going to take awhile. I learned my lesson. Pinkie swear. Today’s recipe is actually TWO recipes. ZOMG!1!!!one!1!!1! About the mushrooms, I’ve always used button mushrooms. Why? Well, for pretty much one main reason: They’re usually on sale. Ok? But by all means, use what ever variety of mushrooms you’d like.

Ingredients
  • 1 whole medium onion
  • 2 tbsp oil
  • salt
  • 1 cup mushrooms, sliced
  • boneless center loin pork chops
  • 1 clove garlic, finely minced, or grated
  • 1/3 cup pomegranate molasses
  • 2 tbsp soy sauce
Instructions for the onions
  1. Add your sliced onions to the pan with the olive oil and salt, and keep your burner on “Low.” You wont see anything happening the first five(5) minutes, but be patient! Good things will come.
  2. After about 20-30mins, when the onions are all caramely and dark, throw in your sliced mushrooms. Now crank the heat up to medium to get those mushrooms goin’. It should only take about 5-7 mins for them to fully cook.

Instructions for the pork
  1. For the delicious sauce that will give us that crusty awesomeness, in a bowl, combine the molasses, soy sauce, and the garlic. Put this off to the side… we’ll come back to it.
  2. Salt and pepper the pork loins, and heat your grill/pan to medium/medium-high. Let it get nice and hot! Oil your grill/pan with something that isn’t going to go up in smoke (I used canola.).
  3. Place your pork loins on the grill, and don’t touch them. Stop it. Don’t do it. Leave them alone for four(4) minutes!!
  4. Ok now you can touch it.. flip it! Four(4) minutes on this side. This is, of course assuming that your pork chops are as thick as mine. Use your noodle.. if they’re thinner, two(2) mins on each side. Thicker?? Six(6) mins.
  5. Now crank your burner to high and slather on some of that sauce, and flip you pork loin. Let this go for two(2) minutes.
  6. Apply sauce to the other side, and flip again, for about one(1) minute.

You don’t need instructions for salad right? Throw some olive oil on some leafy greens, with a splash of your favorite vinegar, and you’re done. It’s a nice cool, clean side dish for this meal.

Oh and guess what? You can go ahead and make up an embarrassing amount of caramelized onions, and FREEZE them. Yup. You can save them for later. Oh, and don’t you dare add sugar to them. I’ve seen people do this before when making caramelized onions. C’mon now.. that’s like cheating in a video game just to get to the ending faster. Your “hard work” (those are extremely sarcastic quotations) is worth the “effort” (again, all of that…standing…and…occasional stirring. Oh dear.). <3


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2 Notes

  1. Amanda says:

    Oh this looks good! I’ve been thinking about trying pomegranate in my cooking, just haven’t got it yet. I’ve got a ton of pork stored in the freezer and I really want to try this! Looks good!