Pork Chops with Pomegranate Pan Sauce

Name: Pork Chops with Pomegranate Pan Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops; Salt and pepper, to taste; 2 tablespoons olive oil; 1 cup pomegranate juice; 1/4 cup chicken broth; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 1 tablespoon fresh rosemary, chopped; Pomegranate seeds, for garnish

Highlighted under: Global Flavors

I absolutely love making Pork Chops with Pomegranate Pan Sauce because it combines the rich flavors of savory pork with the sweet-tart burst of pomegranate. This dish has become a favorite in my household, especially during the holiday season when fresh pomegranates are in abundance. The sauce is remarkably easy to whip up, elevating the pork with its glossy finish and delicious depth of flavor. It brings a festive touch to our dinner table, making every bite feel special and indulgent.

Created by

Brittany Shaw

Last updated on 2026-01-07T14:13:19.681Z

When I first tried making Pork Chops with Pomegranate Pan Sauce, I was skeptical about combining the sweetness of pomegranate with savory pork. However, I was pleasantly surprised by how well the flavors melded together. The acidity of the pomegranate brightens the dish, and the pan sauce adds wonderful richness. I recommend taking the time to deglaze the pan after cooking the pork. This helps capture all the wonderful browned bits, which enhances the flavor of the sauce.

During one holiday dinner, I served these pork chops alongside roasted vegetables, and they stole the show! My guests were raving about how the sweet and tangy sauce complemented the pork perfectly. I make it a point to use fresh pomegranate juice when making the sauce, as it really amplifies the flavor compared to bottled varieties. This dish has certainly made its way into my regular rotation!

        Why You'll Love This Recipe
        The contrast of savory pork and sweet pomegranate creates a delightful flavor balance.
A simple pan sauce that elevates the meal without requiring extensive prep.
Perfect for impressing guests during festive gatherings or family dinners.

      

The Role of Ingredients

Each ingredient in this dish serves a vital purpose, enhancing both flavor and texture. The bone-in pork chops are ideal because the bones contribute to a richer taste during cooking, keeping the meat tender and juicy. Always opt for pork chops that are at least one inch thick to avoid overcooking and ensure an even sear, which creates a beautifully caramelized crust.

Pomegranate juice is the star of the pan sauce, providing a tangy sweetness that perfectly complements the savory pork. I recommend using 100% pure pomegranate juice for the best flavor. If you can't find pomegranate juice, an alternative combination of cranberry and red wine vinegar can work, but the result will slightly differ in taste.

Cooking Technique Tips

Searing the pork chops correctly is crucial for developing that golden-brown crust. Make sure your skillet is hot enough by letting the olive oil shimmer before adding the chops. If the oil starts to smoke, you might need to lower the heat slightly. Avoid overcrowding the skillet; if you have more chops, cook them in batches to ensure they sear properly without steaming.

When making the pan sauce, don't rush the simmering process. Allowing it to simmer for about five minutes lets the flavors meld beautifully while thickening naturally. You'll know it's ready when the sauce coats the back of a spoon and has a glossy appearance. This step is vital to concentrate the flavors and avoid a watery sauce.

Serving Suggestions and Variations

For an appealing presentation, serve the pork chops alongside roasted vegetables or creamy mashed potatoes, allowing the bright pomegranate sauce to drizzle over the sides. Adding a fresh herb like parsley can provide a nice color contrast and a fresh flavor that compliments the dish well.

If you're looking to adjust the flavor profile, consider adding a pinch of cinnamon or a splash of orange juice to the pan sauce for a warm, spiced note. You can also add chopped shallots to the skillet after removing the pork for a deeper flavor base before incorporating the other sauce ingredients.

Ingredients

Pork Chops and Sauce

4 bone-in pork chops
Salt and pepper, to taste
2 tablespoons olive oil
1 cup pomegranate juice
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
Pomegranate seeds, for garnish

Gather all your ingredients before starting to ensure a smooth cooking process.

Instructions

Prepare the Pork Chops

Season the pork chops generously with salt and pepper on both sides.

Sear the Pork

Heat olive oil in a skillet over medium-high heat. Add pork chops and cook for about 5-6 minutes on each side, or until they reach an internal temperature of 145°F. Remove from skillet and let rest.

Make the Pan Sauce

In the same skillet, add pomegranate juice, chicken broth, balsamic vinegar, honey, and rosemary. Scrape up browned bits from the bottom, and simmer for about 5 minutes until slightly thickened.

Finish the Dish

Return the pork chops to the skillet, spoon the sauce over them, and heat through for another 2-3 minutes.

Serve

Plate the pork chops, drizzle with pomegranate sauce, and garnish with fresh pomegranate seeds.

Enjoy your delicious Pork Chops with Pomegranate Pan Sauce! Perfect for any occasion.

Pro Tips

For an extra layer of flavor, try marinating the pork chops in pomegranate juice for a few hours before cooking. This not only enhances the taste but also tenderizes the meat.

Make-Ahead and Storage

This recipe accommodates meal prepping wonderfully. You can season the pork chops and even sear them a day in advance. Just ensure to wrap them tightly in the refrigerator to prevent any flavor loss or drying out. When you’re ready to eat, finish the cooking process as instructed for juicy results.

If you have leftovers, store the pork chops in an airtight container in the fridge for up to three days. To reheat, place them in a skillet over low heat and cover to prevent drying out, adding a splash of chicken broth to help them steam. The pan sauce can be served warm over the reheated pork for maximum flavor.

Troubleshooting Common Issues

If the pork chops turn out dry, it may be due to overcooking. Always check with a meat thermometer to ensure they reach an internal temperature of 145°F, which is optimal for juicy pork. For thinner chops, reduce cooking time accordingly, checking often to avoid overcooking.

Should your pan sauce turn out too thin, simply simmer it a little longer to reduce it to the desired thickness. If it becomes too thick, you can add a teaspoon of water or broth to loosen it. Achieving the perfect consistency will elevate the overall dish significantly.

Questions About Recipes

→ Can I use boneless pork chops?

Yes, boneless pork chops can be used, but reduce the cooking time as they will cook faster.

→ What can I substitute for pomegranate juice?

If you cannot find pomegranate juice, cranberry juice or a mixture of apple cider vinegar with a little sugar can work in a pinch.

→ Can this dish be prepared in advance?

You can cook the pork chops and make the sauce ahead of time, but it's best to reheat them gently to maintain tenderness.

→ What sides pair well with this dish?

Roasted vegetables, garlic mashed potatoes, or a simple arugula salad are excellent choices to accompany the pork chops.