Pomegranate Pork Cutlets with Spinach

iven my busy schedule, the long prep and baking time of Thursday's featured Real Simple dinner (Mushroom and Herb Strata) just wasn't going to happen. Good thing I have an inspired solution in my back pocket. Pomegranates are in season, and available at my supermarket. Remembering the awesome pairing of pom and pork, I banged out this little number in mere minutes. The spinach was a variation on last Wednesday's side, which featured golden raisins.

THURSDAY:



Pomegranate Pork Cutlets with Spinach

2 T vegetable oil
Kosher salt and ground black pepper
2 thin-sliced pork cutlets
2 cloves garlic, sliced thin
10 oz bag baby spinach
1 C pomegranate seeds
1/2 C pomegranate juice (I bought this in a bottle)
1/4 t red pepper flakes

Heat oil in skillet on medium heat. Season cutlets with salt and pepper and cook 3-4 minutes per side until cooked through; remove from pan. Add garlic to remaining oil and cook just until garlic starts to turn golden; add spinach and a pinch of salt. Grate nutmeg over wilting spinach, add pomegranate seeds to warm.

Meanwhile in a small saucepan, add pomegranate juice and red pepper flakes, bring to a boil. Reduce by half, until syrupy. Drizzle reduction onto plate or directly onto cooked cutlets.