Juicy and Easy To Make Pomegranate Pork Chops

Pomegranate Pork Chops are the epitome of fruit flavors mixed with pork! Sweet, tangy, and savory, this recipe will win over ANY pork chop hater.

Pomegranate Pork Chops = Maximum flavor, minimum effort!

If you’re a fan of pork chops, this recipe with the delicious, ruby jeweled pomegranate sauce will definitely be on your meal rotation. The sauce is easy to make and you’ll want to make extra because the sauce is SO versatile!!

This pomegranate sauce is no one-trick pony, that’s for sure!

Ok, Let’s get into it!

🛒 Ingredients

✅ Pork Chops: Bone-in or boneless both work. Thicker chops stay juicier.
Sub: Pork loin steaks or thick-cut pork cutlets.
✅ Salt, Pepper & Thyme: Simple seasoning that lets the sauce shine.
Subs: Italian seasoning, rosemary, or even a pinch of garlic powder.
✅ Cooking Oil: Just a bit for searing.
Subs: Butter, olive oil, or avocado oil.
✅ Pomegranate Honey Sauce: Sweet, tangy, and glossy.
Easy sub: Store-bought pomegranate glaze (found near balsamic glazes or in the international aisle). You can thin it slightly with a splash of warm water or honey if it’s very thick.
✅ Fresh Pomegranate Arils: For sprinkling over the chops at the end for juicy pops of sweetness and color.
Sub: Dried cranberries (chopped), ruby red currants, or even a light sprinkle of chopped fresh cherries.

But How Do I De-seed A Pomegranate??

These gorgeous fruits may seem intimidating at first, but once you see them cut open, you’ll realize it’s not complicated. Just remember not to eat any of the bitter white pith!

My pretend boyfriend, Jamie Oliver, has a great one-minute tutorial that shows you exactly how to do it. (Plus includes a great little juiced drink recipe!!)

You can also take the time to peel one if you’d like. Once you peel back the rind and the pith, the clusters of gorgeous juicy capsules make it REALLY hard not to just pop a few into your mouth!

(Which, by the way, I HIGHLY recommend doing!!)

🍳 How To Make These Pomegranate Pork Chops

1. Pat the pork chops dry and season.
2. Sear the chops.
3. Cook the chops.
4. Flip and cook the other side.
5. Transfer the chops to a plate and let them rest for a few minutes.
6. Warm the pomegranate sauce while the pork rests.
7. Spoon the sauce over the chops and sprinkle with fresh pomegranate arils just before serving.

Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.

That’s it. Sweet, tangy, and just fancy enough to make a regular weeknight feel a little special.

What Kind Of Pork Chop Can I Use?

Well, I would say that you should use any particular cut of chop you prefer. I actually prefer a rib chop cut, but I didn’t have any on hand when I made this recipe. So, I used what I had, and that was the boneless chop, or in other words a loin chop.

But again, use what you have on hand. Just keep in mind grilling/frying time. The thinner the chop, the quicker it will cook through and pork can dry out fairly easily if overcooked.

About The Pomegranate Sauce

Ok, so instead of going over the whole tutorial on how to make this simple sauce, I will refer you to my super easy Pomegranate Honey Sauce recipe. (Check the ingredient list for substitutions.)

This is the exact same sauce I used to make my Roasted Parsnips with Pomegranate Honey Sauce. That dish is equally as delicious as these Pomegranate Pork chops!

As I mentioned in the ingredient list, if you don’t want to make the sauce, buying Pomegranate Glaze is a great option.

How Long Will This Pork Chop Dish Stay Good In The Fridge For?

If you wanted to hold the pork chops again for another night, I would try to keep them unglazed in an airtight container. They should stay nice for up to 4 days.

Then when you reheat them, heat some of the pomegranate sauce/glaze again and pour it over when serving.

I hope I’ve convinced you to give this recipe a try. If you didn’t want to make your own pomegranate sauce, you can sometimes find a pomegranate glaze in the grocery store in the condiment aisle. But if you can make this sauce fresh, it’s so delicious! Thank you for stopping by The Salty Pot today, and have a fantastic day!
~Joanne