- 1 cup juice from large POM Wonderful® Pomegranates, or POM Wonderful 100% Pomegranate Juice
- 4 pork chops, about 1/2-inch to 3/4-inch thick
- 1 tablespoon Worcestershire sauce
- 2 teaspoons vegetable oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 Granny Smith apples
- 1 (1 pound) head red cabbage, shredded or grated
- 1 bay leaf
- 1/2 teaspoon fennel or caraway seed
- 1/2 cup water, or more as needed
- 1 tablespoon red wine vinegar
- 3 tablespoons brown sugar
- salt and pepper to taste
- 4 medium russet potatoes
- 1 cup warmed buttermilk
- 1 tablespoon butter (optional)
- Prepare fresh pomegranate juice.
- Peel potatoes and cut into cubes. Cover potatoes with water and bring to a boil; cook covered until soft, about 30 minutes.
- Peel and core apples; cut into 1/4-inch slices.
- Heat 2 teaspoons vegetable oil in a large skillet. Brush Worcestershire sauce on pork chops. Salt and pepper the pork chops and put them into the heated skillet. Brown on both sides and lower the heat.
- Mix 1/2 cup pomegranate juice with balsamic vinegar and cornstarch, and pour into the skillet. Cover the skillet and cook until pork chops are tender, about 20 to 25 minutes.
- In a large saucepan, add 1 tablespoon vegetable oil and apples; cook until they begin to soften. Add grated cabbage, bay leaf, 1/2 cup pomegranate juice, 1/2 cup water, fennel seeds, red wine vinegar and brown sugar. Add salt and pepper to taste. Cook for 30 minutes or until cabbage is soft.
- Remove potatoes from heat and drain. Mash with a potato masher; add 1/2 to 1 cup warmed buttermilk and butter (optional).
- Serve pork chops and cabbage with mashed potatoes.