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!
Pomegranate Pork Chops
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!
How To Make These Pomegranate Pork Chops
Salt, Pepper & Thyme
A bit of cooking oil
Pomegranate Honey Sauce
But How Do I De-seed A Pomegranate??
Once you know, you know 🙂 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!!)
What Kind Of Pork Chop Can I Use For This Fruity Pork Chop Dinner?
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.
What 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. (The recipe is linked above in the ingredient list. It’s SUPER easy and quick to make!)
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!
How Long Will This Pork Loin Chop with Pomegranate Glaze 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!
- 4 pork chops (boneless, loin cut, ½ - ¾" thick)
- 1 teaspoon dried thyme
- as desired, salt and pepper
- ½c - 1c pomegranate sauce
- oil for cooking
- Extra pomegranate capsules for garnish
- Dry the chops and season with salt, pepper and thyme.
- Heat your frypan to medium-hot (I used a grill pan, but a regular pan will do perfectly well) with the cooking oil heating. (see notes)
- Place the chops in the pan. You should hear a nice sizzle. Leave for approximately 4 minutes.
- Flip the chops. You should see some great color on them. If the chops do not want to lift off the pan, leave them for another minute.
- Fry the other side of the chops for another 4 minutes.
- Remove from the pan and let rest for 3-4 minutes.
- While the chops are resting, heat the pomegranate sauce. Be careful that it's not boiling hot as in the recipe I linked to includes honey and when it's heated it's like boiling lava! Please be careful.
- Serve the chops on the plate. Drizzle the sauce over the plate. If you have extra pomegranate capsules left, use them for garnish!
Be sure to use a cooking oil that has a high smoke point.
The internal temp of the chops should be 145F
Letting them rest will help redistribute the juices. If you cut into the chop too early, all the juices will spill onto the plate, potentially causing the chop to dry out.
Nutrition Information:Yield: 4 Serving Size: 1 chop
Amount Per Serving: Calories: 471Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 133mgSodium: 308mgCarbohydrates: 24gFiber: 5gSugar: 17gProtein: 43g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.