A Healthy, Delicious and Easy Recipe!
The pomegranate is one of the oldest cultivated fruits. It originated in ancient Persia and even then its health benefits of pomegranate were apparent and acknowledged. The pomegranate was given its name by the Romans who planted the robust seedlings from end to end throughout their empire; its literal meaning comes from the Latin “seed apple.”According to certain historians, Spain adored the pomegranate so intensely that they named the city of Granada after the fruit. The pomegranate then made its way to India, where its juice was regarded as a health tonic that was effective in curing numerous ailments. This sphere-shaped crimson fruit boasts a history in symbology every bit as resonant as its geographic history. Its wealth of seeds connected the pomegranate fruit with fertility, while the enduring trees became an icon of rebirth and rejuvenation. Garnets, the rich, burgundy gemstones esteemed throughout the ancient world, acquired their name from their likeness to pomegranate seeds. In another direction, pomegranates have been the theme of poetry and metaphorical fables from Greek mythology to the Book of Exodus. Frescoes and paintings illustrate celebrated heroic idols\, and gods and goddesses dining on the luxurious fruit. Like many fruits, the pomegranate provides a vigorous dose of vitamin C. Distinct from others, it contains the vitamins B5, B9 and K. Potassium and zinc are at the top of the list of essential minerals found in the pomegranate’s flesh and juice.
1 TBSP chopped fresh thyme
1 TBSP extra-virgin olive oil
½ tsp salt, divided
½ tsp pepper, divided
4 bone-in pork chops 3/4” thick
½ cup 100% pure pomegranate juice
½ cup low-sodium beef broth
2 TBSPs honey
3 medium shallots, sliced very thin
1 ½ cups of fresh sliced rhubarb (if frozen, thawed and drained)
1 tsp butter
Preheat grill to 350 ° F (medium-high flame)
In a small bowl, combine thyme, olive oil and ¼ tsp each of salt and pepper. Brush uniformly over both sides of the chops.
Combine pomegranate juice, beef broth, honey, sliced shallots and remaining 1/4 teaspoons of both salt and pepper in a shallow glass pie pan or bowl. Microwave uncovered on high for about 8 minutes. Stir in the sliced rhubarb and microwave, stirring once, for an additional 5 minutes. Then, stir in butter.
With a paper towel, oil the grill rack. Grill the pork chops for 3 minutes on both sides, flipping once. Serve with rhubarb sauce.