Ambitious Delicious(ness)

Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.

Hope everyone had a great Thanksgiving! I thought I’d spare you from another what-to-do-with-Thanksgiving leftovers post. Instead, here is my latest simple yet yummy creation!

A while back, I received a shipment of pomegranate juice from POM Wonderful. Pomegranates are full of antioxidants that can help you fight free radicals, which are unstable molecules that damage the cells in your body.

As I was chomping on some dried figs, I got the idea to make a reduction using them. The sweetness of the figs contrasted well with the tartness of the sauce, resulting in this delicious creation!

Check out these gorgeous watermelon radishes from my CSA share! They deceitfully look like regular radishes on the outside, but once you cut them open, you will see the fabulous colors. I decided to eat them raw, plain and simple. Plus, it added a nice crunch to this dish.

Recipe: Pork chops with pomegranate and fig sauce
Makes 5-6 servings

Ingredients:

2 pounds of pork chops
2 cups of POM juice
1 cup of dried figs, diced
1 cup of red wine
1 tablespoon of sugar
1/2 of a watermelon radish, thin slices
Sprinkle of salt

Procedure:

1. Combine POM juice, red wine and sugar in a small pot. Bring to a quick boil, then reduce heat to low. Add figs and simmer on low heat for about 10 minutes, or until thickened.

2. Meanwhile, lightly sprinkle pork chops with salt and grill in a pan over medium heat, about 5 minutes on each side.

3. Plate pork chops with watermelon radishes on the bottom. Add reduction on top.