PAN-SEARED PORK CHOPS WITH POMEGRANATE GLAZE

Pan Seared Pork Chops With Pomegranate Glaze On Plate

PAN-SEARED PORK CHOPS WITH POMEGRANATE GLAZE

by | Feb 4, 2022

This recipe for Pan-Seared Pork Chops With Pomegranate Glaze is another one that you can put together in minutes for a weeknight meal, but it also can translate to an elegant and flavorful dish for entertaining guests. We are fortunate that pomegranate juice is now widely available in grocery stores. Choose 100% pomegranate juice(I used POM Wonderful) to avoid any added sugars. And for an added flair garnish the dish with pomegranate arils. Here’s a quick tutorial from Cook’s Illustrated on how to remove pomegranate seeds without the mess. You’ll only need a few for the garnish so enjoy the rest as a snack to get the amazing nutritional benefits that they provide. In addition to being loaded with vitamins and minerals, pomegranates offer an amazing array of health benefits which you can learn about here at Healthline.com.

“The present moment is filled with joy and happiness. If you are attentive, you will see it,”-Thich Nhat Hanh

Pan Seared Pork Chops With Pomegranate Glaze On Plate
Print Recipe
5 from 5 votes

Pan Seared Pork Chops With Pomegranate Glaze

Put together these Pan-Seared Pork Chops With Pomegranate Glaze in minutes for a weeknight meal or an elegant dinner party. The tart and sweet flavor of the pomegranate juice brings the dish to the next level.
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner
Keyword: Quick
Servings: 4
Calories: 276kcal

Equipment

  • Large heavy stainless steel skillet (Skillet should be oven proof)
  • Heat-resistant tongs
  • Wooden spoon

Ingredients

  • 4 thick bone-in pork chops
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon minced shallots
  • 1 teaspoon minced garlic
  • cup balsamic vinegar
  • cup 100% pomegranate juice
  • ½ cup low sodium chicken or vegetable broth/stock
  • pomegranate arils optional for garnish

Instructions

  • Heat the oven to 400 degrees F.
  • Pat the pork chops dry with a paper towel and season on both sides with kosher salt and freshly ground black pepper.
  • Heat the extra virgin olive oil in a large heavy oven-proof skillet over medium to medium-high heat. Adjust the heat as necessary to prevent the oil from smoking.
  • Add the pork chops to the pan and sear on one side. (Don't turn the chops over until they release easily from the pan. They should be nicely browned on one side.)
  • Using tongs, turn the pork chops over and sear on the remaining side.
  • Once both sides are nicely browned, place the pan in the oven to allow the pork chops to finish cooking. See note below.
  • When the pork chops reach an internal temperature of 145° F, remove the skillet from the oven.
  • Remove the pork chops from the skillet and set aside on a plate.
  • Allow the skillet to cool or place a hot pad on the handle to avoid burning yourself while you prepare the glaze. It's easy to forget that you're working with a hot skillet, so be cautious.
  • Turn the stovetop to medium high heat and add the shallots to the skillet. Sauté with the wooden spoon until the shallots are translucent.
  • Add the garlic to the skillet and continue to stir for about 30 seconds more.
  • Add the balsamic vinegar and using a wooden spoon, scrape up the bits from the bottom of the pan.
  • Once the vinegar has almost completely evaporated, add the pomegranate juice, the broth/stock and any juices that have been released onto the plate from the cooked pork chops.
  • Continue to cook over medium to medium high heat until the liquids have reduced and the glaze has thickened.
  • Turn off the heat and pour the glaze over the pork chops.
  • Garnish with pomegranate arils if desired.

Notes

Please note that the garnishes are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
Note:  Depending on the thickness of your pork chops, they may reach an internal temperature of 145°F on the stovetop in which case you will not need to continue cooking in the oven.  

Nutrition

Calories: 276kcal | Carbohydrates: 7g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 226mg | Potassium: 606mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you!

You’ll need the following ingredients for these Pan-Seared Pork Chops With Pomegranate Glaze

Thick bone-in pork chops-4

Kosher salt-¼ teaspoon

Freshly ground black pepper-¼ teaspoon

Extra virgin olive oil-1 Tablespoon

Shallots-1 Tablespoon minced

Garlic-1 teaspoon minced

Balsamic vinegar-⅓ cup

100% Pomegranate juice-⅓ cup  I used POM.

Low sodium chicken or vegetable broth/stock-½ cup

Pomegranate arils, optional for garnish

Ingredients For Pan Seared Pork Chops With Pomegranate Glaze
POM juice for Pan Seared Pork Chops With Pomegranate Glaze

Let’s get going…

Heat the oven to 400 degrees F.


Pat the pork chops dry with a paper towel and season on both sides with kosher salt and freshly ground black pepper.


Heat the extra virgin olive oil in a large heavy oven-proof skillet over medium to medium-high heat. Adjust the heat as necessary to prevent the oil from smoking.


Add the pork chops to the pan and sear on one side. (Don’t turn the chops over until they release easily from the pan. They should be nicely browned on one side.)

Pan Seared Pork Chops With Pomegranate Glaze In  Skillet


Using tongs, turn the pork chops over and sear on the remaining side.

Pan Seared Pork Chops With Pomegranate Glaze In Skillet


Once both sides are nicely browned, place the pan in the oven to allow the pork chops to finish cooking. Note:  Depending on the thickness of your pork chops, they may reach an internal temperature of 145°F on the stovetop in which case you will not need to continue cooking in the oven. 

Pan Seared Pork Chops With Pomegranate Glaze In Skillet


When the pork chops reach an internal temperature of 145° F, remove the skillet from the oven.


Remove the pork chops from the skillet and set aside on a plate.

Prepare the glaze…


Allow the skillet to cool or place a hot pad on the handle to avoid burning yourself while you prepare the glaze. It’s easy to forget that you’re working with a hot skillet so be cautious.

Turn the stovetop to medium-high heat and add the shallots to the skillet. Sauté with the wooden spoon until the shallots are translucent.

Add the garlic to the skillet and continue to stir for about 30 seconds more.

Shallots And Garlic In Skillet For Pan Seared Pork Chops With Pomegranate Glaze


Add the balsamic vinegar to the skillet and using a wooden spoon, scrape up the bits from the bottom of the pan.

Glaze In Skillet For Pan Seared Pork Chops With Pomegranate Glaze


Once the vinegar has almost completely evaporated, add the pomegranate juice, the broth/stock and any juices that have been released from the cooked pork chops.


Continue to cook over medium to medium high heat until the liquids have reduced and the glaze has thickened.

Glaze In Skillet For Pan Seared Pork Chops With Pomegranate Glaze


Turn off the heat and pour the glaze over the pork chops.

Cooked Pork Chops In Skillet

Instead of pouring the glaze over the pork chops, I chose to return the pork chops to the skillet and coat them with the glaze.


Garnish with pomegranate arils if desired.

This glaze pairs nicely with mashed sweet potatoes.

Pork Chop Over Sweet Potatoes On Plate

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you!

You might also enjoy these delicious recipes from Chasing Beans…

2 Comments

  1. Andrea

    5 stars
    Just made this recipe and loved it!

    Reply
    • Rebecca

      YAY!! So happy you enjoyed the recipe.

      Reply

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