I had a chef friend who believed all you had to do to to be unique was adapt a cocktail to a food recipe. In a way, he was right. So in honor of him, this recipe is an adaptation of a Manhattan.

Ready

• 4 (5oz) boneless pork chops
• Salt and freshly ground pepper
• 2 Tbsp peanut oil
• ¼ cup bourbon
• ⅓ cherry-pomegranate juice
• ¼ cup whipping cream

Set

• Large skillet
• Plate
• Serving dish

Go

1. Season pork chops on both sides with salt and pepper.
2. Heat oil in large skillet over medium, high heat.
3. Add pork chops. Cook turning once, until browned on each side and almost cooked through.
4. Remove pork chops from pan and reserve on plate: keep warm.
5. Carefully add bourbon to skillet to deglaze pan: scraping to dislodge browned bits.
6. Cook until bourbon is almost boiled away, about 2 minutes.
7. Add cherry-pomegranate juice and continue to cook, stirring often, until it has become syrupy (about 8 minutes).
8. Reduce heat slightly and add whipping cream and cook for about 2 minutes.
9. Return pork chops and any juices to skillet and simmer about 1 minute to rewarm.
10. Serve.

What you should know

Cherry-Pomegranate juice has now become widely distributed to most grocery stores. If you can’t find cherry-pomegranate juice, regular pomegranate juice can be used as a substitute.