Orange-crusted crispy pork chops with bourbon-soaked pomegranate seeds
You may have heard of pork chops and applesauce, but what about orange-crusted pork chops with bourbon soaked pomegranate arils? Probably not. And don't worry, I just found out about it recently, too. But our lives are forever changed.
I know. It's a pork chop. How life changing can it be? But trust us, after one bite of the zesty crust and boozy arils, you'll understand completely. You'll never want to make a regular, boring pork chop again. And forget about that applesauce.
Orange-crusted crispy pork chops with bourbon-soaked pomegranate seeds recipe
Recipe slightly inspired by All Recipes
For the chops
- 2 pork chops
- 1 tablespoon unsalted butter
- 1 1/2 tablespoon orange zest
- 1 tablespoon orange juice
- 1 egg
- 1/2 cup panko bread crumbs
For the pomegranate seeds
- Approximately 2 tablespoons pomegranate arils
- 2-3 tablespoons bourbon
- Put the seeds into a bowl, and pour the bourbon over them. Cover with plastic wrap and chill overnight.
- Preheat oven to 425 degrees F. Grease a roasting pan with the butter and set aside. Beat the egg slightly in a shallow bowl. Add the orange juice to the egg mixture. Mix the panko bread crumbs and orange zest together and place in another shallow bowl.
- Dip the pork chops into the egg mixture and then into the orange panko crumbs. Place in the prepared roasting pan. Roast for about 10 minutes, then flip the pork chops and then roast another 10 minutes.
- Top each chop with boozy seeds.