Pork Chops with Pomegranate Pan Sauce

Name: Pork Chops with Pomegranate Pan Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup pomegranate juice; 2 tablespoons honey; 1 tablespoon balsamic vinegar; 1 tablespoon chopped fresh rosemary; 1 garlic clove, minced

Highlighted under: Global Flavors

I absolutely love cooking Pork Chops with Pomegranate Pan Sauce because it brings a delightful burst of flavor to the table. The sweet-tart essence of pomegranate elevates the rich, savory profile of the pork, creating a delectable balance that my family always enjoys. The simplicity of the recipe allows for a quick prep and cook time, making it perfect for both weeknight dinners and special occasions. Every bite is a reminder of how beautifully flavors can come together with just a few ingredients.

Created by

Felicity Grant

Last updated on 2026-01-10T01:40:10.941Z

When I first tried combining pork chops with a pomegranate sauce, I was pleasantly surprised by how the flavors complemented each other. The tartness of the pomegranate cuts through the richness of the pork, making every bite enjoyable. I remember the first time I served this dish; it quickly became a family favorite.

To ensure perfectly cooked pork chops, I recommend using a meat thermometer. Cooking them until they reach an internal temperature of 145°F prevents them from being dry. The crispy sear from the skillet adds a wonderful texture, making every bite of this dish memorable.

        Why You Will Love This Recipe
        A delightful balance of sweet and savory flavors.
Juicy pork chops complemented by a tangy sauce.
Quick prep and cook time perfect for any occasion.

      

Mastering the Pork Chop

When cooking pork chops, achieving the perfect sear is crucial for flavor. Start with pork chops that are about 1-inch thick to ensure they cook evenly. Searing them over medium-high heat helps to lock in the juices, resulting in a tender, succulent bite. You can check their doneness with a meat thermometer, aiming for an internal temperature of 145°F. Allowing the pork to rest for a few minutes after cooking will help redistribute the juices, preventing dryness.

For an even richer taste, consider marinating the pork chops for a few hours before cooking. A simple mixture of olive oil, garlic, and rosemary can infuse deep flavors into the meat. If you're in a hurry, just seasoning the chops generously with salt and pepper as mentioned works well too. Be mindful not to overcrowd the skillet; cooking them in batches if necessary will ensure they sear properly.

Understanding the Pomegranate Sauce

The pomegranate pan sauce not only adds a delightful tangy sweetness but also balances the richness of the pork. Pomegranate juice is the star here—choose a high-quality juice for the best flavor, preferably one that is 100% juice without added sugars. The acidity from the balsamic vinegar helps to cut through the fat of the pork, creating a harmonious dish that’s both fresh and rich.

As you simmer the sauce, you’ll notice it thickening as the juices reduce. This concentration of flavor is essential; aim for a glossy consistency that can beautifully coat the pork chops. If your sauce is too thin, allow it to simmer a bit longer. A touch of cornstarch mixed with water can also help thicken the sauce if needed, though I find that reducing it often yields the best results.

Serving and Variations

To serve, plate the pork chops and generously spoon the pomegranate pan sauce over the top. The vibrant color from the sauce not only enhances the dish aesthetically but also invites your guests to dig in. I enjoy pairing these pork chops with a side of roasted vegetables or a simple arugula salad tossed with olive oil and lemon, which complements the rich flavors of the meat beautifully.

If you're feeling adventurous, consider adding a splash of red wine to the pomegranate sauce while it simmers for an additional layer of depth. Alternatively, for a sweeter twist, a sprinkle of pomegranate seeds or chopped walnuts as a garnish can provide a delightful crunch and burst of flavor.

Ingredients

For the Pork Chops

4 bone-in pork chops
Salt and pepper to taste
2 tablespoons olive oil

For the Pomegranate Pan Sauce

1 cup pomegranate juice
2 tablespoons honey
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary
1 garlic clove, minced

Instructions

Steps

Prepare the Pork Chops

Season the pork chops liberally with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the pork chops for 5-6 minutes on each side until browned and cooked through.

Make the Pomegranate Sauce

In the same skillet, lower the heat to medium and add garlic. Sauté for 1 minute before pouring in the pomegranate juice, honey, and balsamic vinegar. Stir and simmer for about 5 minutes until slightly thickened.

Combine and Serve

Return the pork chops to the skillet, coating them with the sauce, and simmer for an additional 2-3 minutes. Serve the pork chops drizzled with the pomegranate pan sauce.

Enjoy!

Pro Tips

For best results, let the pork chops rest for a few minutes after cooking before slicing. This helps retain the juices and ensures a tender bite.

Ingredient Substitution Tips

Should you not have pomegranate juice on hand, a mixture of cranberry juice and a bit of lemon juice can act as a good substitute, emulating both the tartness and sweetness that pomegranate provides. Honey can be replaced with maple syrup for a vegan alternative, which will still give a luscious sweetness to the sauce while enhancing the flavor profiles.

For those who are avoiding olive oil, avocado oil or even grapeseed oil are great alternatives that can withstand high heat and add a subtle flavor without overpowering the dish. If fresh rosemary isn’t available, dried herbs can still work in a pinch—just remember to use half the amount, as dried herbs can be more potent.

Make-Ahead and Storage

This dish can be prepped ahead of time to save on cooking time during busy weekdays. You can season the pork chops and prepare the pomegranate sauce a day in advance. Store the chops in the fridge, well-wrapped, and keep the sauce in an airtight container. When you're ready to cook, just sear the chops and finish them with the sauce; the flavors will meld beautifully even with this short advance preparation.

If there are any leftovers, they can be stored in the refrigerator for up to three days. When reheating, it’s best to do so gently on the stovetop over medium heat to avoid drying out the pork. A few additional tablespoons of water or broth can help maintain moisture while you reheat the dish.

Troubleshooting Common Issues

If you find that your sauce isn’t thickening as desired, ensure that you’re allowing it to simmer long enough. A gentle simmer is key—bubbling too vigorously can cause the sauce to evaporate too quickly. If you’re still struggling, whisking in a bit of cornstarch mixed with water can quickly resolve the issue without sacrificing flavor.

In case the pork chops turn out too dry, it might be a sign that they were overcooked. Using a meat thermometer can prevent this; aim for the target temperature, and remember that carryover cooking will raise the temperature slightly even after they’re removed from the pan. Next time, try to cut back on cooking time and let them rest before serving.

Questions About Recipes

→ Can I use boneless pork chops?

Yes, boneless pork chops can be used. Adjust the cooking time as they may cook faster.

→ What if I can’t find pomegranate juice?

You can substitute pomegranate juice with cranberry juice for a similar flavor profile.

→ How should I store leftovers?

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.

→ Can I use fresh pomegranates instead of juice?

Absolutely! Use the seeds (arils) from fresh pomegranates for added texture and flavor in the sauce.