Did you miss me? I missed you. Not having a computer is unfathomable. And to top that off the car has been in shop for a week. No computer, no car, no man ( Certain Someone is away again) makes for a very bad time. But I’ve been cooking up a storm , so I cant wait to post. I want to thank my good friend Kat for fixing my antiquated computer circa 2005 and ridding it of all the bad guys. Its brutal out there is cyber space. Get checked people!
Anyway I was fortunate enough to receive a sample of PAMA Liqueur. I have had my eye on this spirit for while . I was asked to create a recipe as November is National Pomegranate Month!
Did you know that November is National Pomegranate Month? At the peak of their growing season, pomegranates are the perfect fall fruit. Packed with powerful anti-oxidants and Vitamin C, this super fruit is not only delicious but has even boasts proven health benefits, such as the prevention of anti-aging signs and heart disease. Make a toast to this amazing super fruit with PAMA, the first true pomegranate liqueur. This liqueur truly captures the essence of all-natural pomegranates with their complex, sweet yet tart taste and seductive ruby color. Made from all natural pomegranate juice, premium vodka and a touch of imported tequila, this liqueur is highly mixable and incredibly versatile.
Rather than reinvent the wheel with a cocktail or dessert, I decided to adapt my PAMA to a savory meat based dish inspired by Fall. There are elements of Asian fusion in here with the spices and use of Sesame. The dish went over well and is one I can see myself serving at an elegant dinner again. Enjoy.I will also enter this into the Cooking with Pama Contest. Just made the deadline!
Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction
3/4 cup Balsamic Vinegar
1 inch peeled ginger cut into pieces
2 tbsp brown sugar
3 whole allspice
1 cinnamon stick
1/4 cup PAMA Liqueur
2 Butterflied Pork Chops
1/2 onion chopped
5-6 chestnuts chopped
Fresh sage leaves
salt and pepper to taste
1/2 cup Sesame Seeds to crust
1 egg white
In a small sauce pan bring Balsamic vinegar , brown sugar, allspice, cinnamon, clove, and ginger to a boil. Reduce heat to low and simmer until reduced by half. This will take about 10-15 minutes. Add PAMA and continue to reduce. Strain Mixture and set aside to cool. Pour into a squeeze bottle.
Make a stuffing of chestnuts , onion, a few leaves of fresh torn sage, slat and pepper to taste. Take your butterflied pork chops and add a few tablespoons of mixture.
Seal Pork chops with toothpicks at 1/2 inch intervals. This will prevent the stuffing from spilling out when baking.
Season chops with salt and pepper. Carefully brush the edges of the chops with egg whites and dip into a plate of sesame seeds.
Preheat oven to 350.
In a oven proof pan, heat a few tablespoons of vegetable oil. Sear Pork chops for a few minutes on each side( being careful not to brush the sesame crusted edges). Place in preheated oven and bake for 40-50 minutes or until internal temperature of 160.
Plate with a few decorative squeezes of Pama Balsamic on plate and over meat.