Pomegranates - Part I

I would like to express my gratitude to those who have fruit trees in their backyards. You always share the bounty of your harvest and I am greatly appreciative.

I wandered into the kitchen/break room at work last week and discovered a bowl of pomegranates with a note that said something like "Please take!" Now I give myself credit for showing restraint and only taking one.

I have fond childhood memories of my mom getting pomegranates from the local farmers market when they were in season. One by one, I would pop each delectable red ruble into my mouth. Wearing my old-red-pomegranate-eating t-shirt, I would savor each moment when the tangy juices burst onto my tongue.

As I started to peel into my pom, a light bulb went off. I put the rubles into a small pot and added just enough water to cover the seeds. After straining and reducing the liquid, I added mirin and ginger powder. And this is the creation I have come up with...

The pomegranate reduction mixed with the pan jus from the pork chop created a tangy and

savory sauce. I actually tipped my plate to drink what was left of the sauce after I finished the dinner.