Pork Chops with Pomegranate Pan Sauce

Name: Pork Chops with Pomegranate Pan Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup pomegranate juice; 2 tablespoons balsamic vinegar; 2 cloves garlic, minced; 1 tablespoon butter; 1 teaspoon fresh thyme leaves

Highlighted under: Comfort Food

I absolutely love making Pork Chops with Pomegranate Pan Sauce for dinner. The sweet and tangy pomegranate glaze complements the savory pork perfectly, creating a dish that is both elegant and comforting. The bright flavor of the sauce elevates simple pork chops into something that feels special, making it perfect for a cozy family meal or an impressive dinner for guests. Plus, it takes just a short time to prepare, so I can enjoy tasty quality without spending all evening in the kitchen.

Created by

Chloe Bennett

Last updated on 2026-01-07T11:01:09.140Z

This dish came together on a busy weeknight when I craved something that felt luxurious yet was simple enough to whip up without much fuss. The key is to use fresh pomegranate juice, which I discovered adds depth to the sauce that bottled versions just can’t compete with. By letting the sauce reduce over medium heat, I found it thickens beautifully, creating that glossy finish we all love in restaurant dishes.

Playing with flavors was also fun! A hint of garlic and a splash of balsamic vinegar really brought the sauce to life. I served it alongside garlic mashed potatoes, which soaked up every drop of that pomegranate goodness. I recommend trying variations of this sauce with other proteins too for an exciting twist!

        Why You'll Love This Recipe
        The sweet-tart flavor of pomegranate contrasts beautifully with juicy pork.
Quick to prepare, allowing you more time to relax and enjoy your meal.
Impressive enough for entertaining yet simple for weeknight dinners.

      

Choosing the Right Pork Chops

When selecting pork chops for this recipe, opt for bone-in cuts, which offer more flavor and juiciness compared to boneless types. Look for chops that are about 1 to 1.5 inches thick. This thickness ensures an even cook while retaining moisture. If bone-in isn’t available, you can use thick boneless chops, but be mindful of their cooking time as they may cook faster.

Ensure the pork is at room temperature before cooking to promote even cooking. Take the chops out of the refrigerator at least 30 minutes before you begin. This small step helps achieve that perfect golden sear on the outside while keeping the inside juicy and tender.

Elevating the Pomegranate Sauce

The pomegranate sauce is truly the star of this dish. The acidity from balsamic vinegar balances the sweetness of pomegranate juice, enhancing the overall flavor. If you can find it, use pure pomegranate juice without added sugar for a more authentic taste. You can also substitute with cranberry juice in a pinch, though the flavor profile will shift slightly.

Another tip is to let the sauce simmer until it reduces by about half. This intensifies the flavors and gives the sauce a thicker, more luxurious texture to coat the pork beautifully. Keep an eye on it, stirring occasionally to prevent sticking, and trust your palate—add a pinch of salt or a drizzle of honey if you feel it needs a flavor boost.

Serving Suggestions and Storage

Serving Pork Chops with Pomegranate Pan Sauce on a bed of creamy mashed potatoes or fluffy quinoa can create a delightful contrast in textures. Roasted seasonal vegetables, such as Brussels sprouts or carrots, add color and nutrition, making the dish visually appealing. Consider garnishing with pomegranate seeds for extra freshness and crunch!

If you have leftovers, store the pork chops and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent drying out. You can also freeze the cooked chops and sauce in portions for up to 3 months; just thaw in the fridge overnight before reheating.

Ingredients

Gather all your ingredients before you start cooking for a smoother experience.

For the Pork Chops

4 bone-in pork chops
Salt and pepper to taste
2 tablespoons olive oil

For the Pomegranate Sauce

1 cup pomegranate juice
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon butter
1 teaspoon fresh thyme leaves

Once you have everything ready, the cooking process will be much quicker.

Instructions

Follow these steps carefully to create a delicious pork chop dinner.

Season and Sear the Pork Chops

Season the pork chops with salt and pepper on both sides. In a large skillet, heat olive oil over medium-high heat. Sear the pork chops for about 5-7 minutes on each side, or until they are golden brown and reach an internal temperature of 145°F.

Remove the chops from the skillet and let them rest.

Make the Pomegranate Sauce

In the same skillet, add minced garlic and sauté for about 30 seconds. Pour in the pomegranate juice and balsamic vinegar, scraping any browned bits from the bottom. Let the sauce simmer for about 10 minutes until it thickens slightly.

Stir in the butter and thyme for added flavor.

Serve

Return the pork chops to the skillet, spooning the sauce over them. Let them warm in the sauce for a couple of minutes. Serve immediately with additional sauce drizzled over the top.

Enjoy your meal with all the delicious flavors incorporated from the cooking process!

Pro Tips

For extra flavor, marinate the pork chops in the pomegranate juice for a few hours before cooking.

Troubleshooting Cooking Issues

If your pork chops are overcooked and dry, this can usually be prevented by using a meat thermometer. Aim for an internal temperature of 145°F, allowing them to rest for at least 5 minutes after cooking. If they seem too thick, you can use a mallet to pound them slightly before seasoning and cooking.

Should your sauce turn too thick during simmering, simply add a splash of water or broth to loosen it without losing flavor. If it lacks that sweet-tart punch, consider a touch more pomegranate juice or balsamic vinegar to brighten it up.

Variations on the Recipe

You can easily tweak this recipe by incorporating additional fruits into the sauce, such as orange juice or cranberries, to enhance its fruitiness. For a spicier kick, consider adding a pinch of cayenne or a splash of hot sauce after the garlic has sautéed.

For a different flavor profile, marinate the pork chops for a couple of hours in a mixture of garlic, rosemary, and olive oil before cooking. This will infuse the meat with additional depth before layering it with the pomegranate sauce.

Questions About Recipes

→ Can I use boneless pork chops?

Yes, boneless pork chops can be used. Just reduce the cooking time slightly.

→ What can I serve with this dish?

This dish pairs well with garlic mashed potatoes, roasted vegetables, or a fresh salad.

→ Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and reheat it just before serving.

→ What if I can't find pomegranate juice?

You can substitute with cranberry juice or a mixture of apple juice and a splash of lemon.