Ingredients
Units
Scale
- 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices (I used two 1″ thickly cut, boneless Iowa ‘corn-fed’ pork chops from the tenderloin).
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Butter-flavored cooking spray
- 1/4 cup water
- 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
- 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce
- fresh blueberries (for garnish, which was my little addition for some color and interest to the entree).
Instructions
- Heat a large nonstick skillet over medium-high heat.
- While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet. I DID NOT DO THIS SINCE WE PREFER THICK CUT BONELESS PORK LOIN CHOPS and that is what I used.
- Sprinkle with garlic powder, salt, and pepper.
- Coat both the pan and the pork with cooking spray.
- Cook pork 3 minutes on each side or until desired degree of doneness (this will take more time with the one inch thick chops that I used); do not overcook.
- Remove pork from pan and place in an oven-proof baking dish and put in a heated oven to stay warm while the sauce is cooking on the stove.
- Add 1/4 cup water to pan, scraping pan to loosen browned bits.
- Stir in juice concentrate and chipotle chiles.
- Reduce heat to medium; simmer 5 minutes or until slightly syrupy.
- Return pork and juices to pan, turning pork to coat.
- Serve pork with sauce.
- Garnish with blueberries (my little addition!)
