Pork Chops with Pomegranate Pan Sauce

Name: Pork Chops with Pomegranate Pan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops, about 1 inch thick; Salt and pepper, to taste; 1 tablespoon olive oil; 1 teaspoon paprika; 1 cup pomegranate juice; 1 tablespoon honey; 1 tablespoon balsamic vinegar; 1 teaspoon fresh thyme, chopped; Salt, to taste; Pomegranate seeds, for garnish

Highlighted under: Comfort Food

When I first tried making pork chops, I must admit I was nervous about achieving that perfect sear. Through experimentation, I discovered that using pomegranate juice not only enhances the flavor but also adds a gorgeous color to the sauce. I love to pair the sweet and tangy sauce with the richness of the pork, creating a delectable dish that impresses at any meal. This recipe offers that ideal sweet-sour balance with minimal effort, making weeknight dinners a culinary delight.

Created by

Callista Green

Last updated on 2026-01-10T01:49:07.642Z

Creating the perfect pork chop has become one of my kitchen successes, largely thanks to the pomegranate pan sauce I now can't live without. I first stumbled upon this flavor combination during a family dinner, and it instantly became a crowd favorite. The juicy, tender pork paired with that vibrant sauce steals the spotlight every time.

One tip that changed my game was letting the pork rest after cooking. This simple step allows juices to redistribute, resulting in a succulent chop that shines alongside the tangy sauce. Trust me, once you try this method, you’ll always want to prepare pork this way!

        Why You Will Love This Recipe
        Sweet-tart pomegranate sauce that elevates the dish
Perfectly seared pork chops that are juicy and flavorful
A quick and impressive meal ideal for any occasion

      

Perfecting the Sear

Achieving that perfect sear on your pork chops is crucial for both flavor and texture. To ensure optimal results, it's essential to preheat your skillet over medium-high heat before adding the olive oil. A good indicator that the oil is ready is when it shimmers slightly. Searing each chop for 4-5 minutes will create a golden crust, locking in juices. If the chops don’t release easily from the skillet, they likely need more time to form that crust; don’t force them off the pan.

Resting the pork chops after searing is a critical step. I like to tent them with foil for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. If cut immediately, the juices will flow out, leaving you with dry pork. Remember: good moisture retention leads to a more flavorful and tender bite.

Working with Pomegranate Sauce

The balance of sweetness and acidity in the pomegranate sauce is key to enhancing the pork's flavor profile. The honey contributes a delightful sweetness, while the balsamic vinegar provides depth and tang. If you'd like to adjust the sweetness or acidity, feel free to start with less honey or vinegar, tasting as you go. This sauce should simmer gently; a rolling boil can lead to burning, so keep an eye on it, stirring occasionally until it thickens slightly and is glossy.

Use fresh thyme for the best flavor, but if you’re out, dried thyme can be substituted at a ratio of 3:1. If you're looking for a different flavor profile, consider adding a splash of orange juice or some zest, as it complements the pomegranate beautifully and adds layers of citrus notes. For a deeper color, a few extra pomegranate seeds sprinkled on top will elevate the presentation and add a fresh burst.

Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
Salt and pepper, to taste
1 tablespoon olive oil
1 teaspoon paprika

For the Pomegranate Sauce

1 cup pomegranate juice
1 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon fresh thyme, chopped
Salt, to taste
Pomegranate seeds, for garnish

Make sure you have all your ingredients ready before starting to simplify the cooking process.

Instructions

Prepare the Pork Chops

Season the pork chops generously with salt, pepper, and paprika on both sides. Let them sit at room temperature for about 15 minutes to allow seasoning to penetrate the meat.

Sear the Pork Chops

In a large skillet over medium-high heat, add olive oil. Once hot, sear the pork chops for about 4-5 minutes on each side, or until a golden brown crust forms. Remove the chops from the skillet and set them aside to rest.

Make the Pomegranate Sauce

In the same skillet, add the pomegranate juice, honey, balsamic vinegar, and thyme. Stir well, scraping up any brown bits from the bottom of the pan. Allow the sauce to simmer and reduce for about 5-7 minutes until slightly thickened.

Combine and Serve

Return the pork chops to the skillet and spoon some sauce over them. Cook for an additional 2 minutes, then plate the chops with the sauce drizzled over and sprinkled with pomegranate seeds.

Serve immediately for the best flavor and texture.

Pro Tips

For added flavor, marinate the pork chops in the pomegranate juice for a few hours before cooking. This will enhance the taste and tenderness of the meat.

Storing and Reheating

If you have leftovers, store the pork chops and pomegranate sauce separately in airtight containers. The pork can last for up to 3 days in the refrigerator. Reheating can be tricky, as you don’t want to dry them out. I recommend gently reheating in a skillet over low heat with a splash of water, covering the pan to retain moisture for about 5-7 minutes, or until warmed through. This method helps keep the chops juicy and the sauce nicely cohesive.

For those considering meal prep, the pork chops can be seasoned and stored uncooked for a day beforehand. When you’re ready to cook, simply sear them as instructed. It’s a great way to save time on busy weeknights while still enjoying a freshly cooked meal. The pomegranate sauce can also be made in advance and refrigerated; just warm it gently before serving to refresh its flavors.

Serving Suggestions

To complement the sweet and savory profile of the pork chops, pair them with a side of roasted vegetables. Carrots, Brussels sprouts, or sweet potatoes work well, as their earthiness balances the vibrant pomegranate sauce. Serving over a bed of quinoa or couscous can also catch any extra sauce, enhancing each bite with flavor.

For a more casual setting, consider making slider versions of the pork chops. Slice the rested meat and layer it on slider buns with a dollop of the sauce and some crunchy slaw for texture. This makes for a fun and interactive meal, perfect for gatherings or dinner parties.

Questions About Recipes

→ Can I use boneless pork chops for this recipe?

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

→ What can I serve with pork chops and pomegranate sauce?

These pork chops pair well with steamed vegetables, rice, or a simple salad.

→ Is pomegranate sauce suitable for other meats?

Absolutely! This sauce works wonderfully with chicken or duck as well.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.