Well folks, it’s that time of year, pomegranate season is here! Try cooking savory dishes with the juice and arils. A healthy and fresh way to brighten up holiday food.
The flavors in this dish are so festive and rich. Sweet and savory. Beautiful presentation for Christmas Eve dinner and so easy to make once you get the hang of reducing the sauce.
Pomegranate Pork Chops
Lightly flouring the pork chops creates a nice golden crust on the outside of the pork chop so the sauce adheres better and soaks in rather than it just laying on top. The sauce becomes one with the pork chop. I find the easiest way to remove the pomegranate seeds is to quarter the pomegranates and place them in a deep bowl. Cover with cool water and use a spoon to scoop out the seeds. Remove the pith and skin from the bowl. Use your hands to break apart any clumps of arils. Let them sink to the bottom of your bowl and use a fine mesh sieve or strainer to remove the floating pith.
Ingredients
- 6 bone-in Pork Chops
- 1/2 cup Flour
- 1 tablespoon Kosher Salt
- 1 tablespoon Ground Ginger
- 1 tablespoon Garlic Powder
- 1 teaspoon Cayenne
- 2 tablespoons Olive Oil
- 2 whole Shallots, diced
- 2 cloves Garlic
- 1 cup Red Wine
- 1 (8 ounce) bottle Pomegranate Juice
- 1/2 cup Chicken Stock, plus 2 tablespoons for cornstarch slurry
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Cayenne Pepper
- 2 tablespoons Honey
- 1/2 cup Pomegranate Arils (See note to remove seeds.)
- Kosher Salt and Ground Black Pepper, to taste
- 1 tablespoon Cornstarch
- Parsley, chopped for garnish
Directions
- Step 1 In a shallow dish mix together the flour, salt, powdered garlic, ginger, and cayenne. Season the pork chops with salt and pepper. Dip the pork chops into the seasoned flour and coat both sides. Pat off excess flour.
- Step 2 In a large skillet add the oil and heat over medium heat. Add the pork chops to the pan and cook until golden brown 4-5 minutes per side. Remove pork chops to a plate and cover with foil to rest while you make the sauce.
- Step 3 In the same pan that you cooked the pork chops, add the shallots, and garlic and cook until fragrant, stir while sauteing, about 1 minute. Add the wine and deglaze the pan, scrape up any brown bits on the bottom of the pan. Bring to a simmer and reduce wine, about 3 minutes. Add the pomegranate juice, chicken stock, ginger, cayenne and honey. Season with a pinch of salt and pepper. Stir and bring to a boil to reduce sauce, about 2 minutes.
- Step 4 In a small bowl whisk together 2 tablespoons of chicken stock and the tablespoon of cornstarch. Add the slurry to the pan and reduce heat to low. Stir until thickened. Taste and season the sauce with salt and pepper. Serve the sauce over the top of the pork chops and garnish with pomegranate arils and chopped parsley.
Savor and Enjoy!
Just made this for dinner and my husband can’t stop raving about how good it was! I didn’t have potatoes on hand so I sauted some cabbage and seasoned it with rosemary and it complimented it perfectly. Great recipe!
Thanks Hayley! Cheers!
Made this tonight and it is delicious. I didn’t have pomegranate juice so I substituted orange juice. I also added extra arils. Thank you so much for this great recipe.
Sounds delicious! Cheers!
I have very thick chops and I want to make sure they are done through. Can you clarify why recipe indicates to preheat oven but the directions don’t place the chops in the oven – should the chops be going in at some point?
Hi Debbie! My apologies, this recipe is older on the blog (2012, wow how time flies), I have updated and edited it so it makes more sense and flows better. If you’re worried about your chops not cooking completely in the pan, I like having an instant read thermometer on hand to double check that they come up to proper temperature. For pork chops I like to get to 145 degrees F and then let them rest. I hope this helps! Let me know if you have any other questions. Cheers!