Pork Chops with Pomegranate Glaze

Pan-seared pork chops with a quick pomegranate juice glaze. Top with pomegranate seeds and parsley. 30 minutes to make.

Pork Chops with Pomegranate Glaze
Sally Vargas

For a quick supper, you can’t beat pork chops. They are succulent and hearty, take little time to prepare, and fit the bill for a chilly weeknight meal.

Top them with an easy pan sauce, sprinkle with pomegranate seeds, and you have a no-fuss dish worthy to serve to company.

Thick, bone-in pork chops have a lot of flavor and won't dry out as much during cooking as boneless chops. Once they are seared and cooked, transfer them to a plate and keep them warm with a loose covering of foil while you make the sauce.

Add some shallots to the hot pan and scrape the bottom to help release the tasty brown bits that have collected. Add the pomegranate juice and thyme, and simmer until the juice reduces by about one-third (you can eyeball this).

Pork Chops with Pomegranate Glaze
Sally Vargas

For a velvety smooth finish, use a French trick: Take the pan off the heat and whisk in some cold butter to form a smooth emulsion.

As for the pomegranate seeds (arils) to garnish, either buy them already prepared or separate the arils from the fruit.

My own personal favorite way to extract the seeds is very uncomplicated: halve the pomegranate across the equator. Hold one half, seed side down over a bowl. Then bash it firmly all around with a heavy wooden spoon to release the seeds into the bowl.

Pork Chops with Pomegranate Glaze

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 4 bone-in center cut pork chops, about 1-inch thick

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 3 tablespoons finely chopped shallots

  • 1 1/2 cups pomegranate juice

  • 1 tablespoon honey

  • 1 tablespoon balsamic vinegar

  • 2 sprigs thyme

  • 1 tablespoon cold, unsalted butter

  • 2 tablespoons chopped parsley, for garnish

  • Seeds from 1 pomegranate, for garnish


  1. Sprinkle chops with seasoning:

    Generously sprinkle the pork chops on both sides with salt and pepper.

  2. Sear the chops:

    In a large skillet over medium-high heat, heat the oil. Add the pork chops to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145°F.

    Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.

    Pork Chops with Pomegranate Glaze
    Sally Vargas
  3. Make the glaze:

    Pour off and discard all but a thin layer of oil from the pan and return the pan to the heat. Add the shallots and cook, stirring, for 45 seconds. Scrape up any browned bits that have stuck to the bottom of the pan.

    Add the pomegranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat. Remove the thyme sprigs and whisk in the butter.

    Pork Chops with Pomegranate Glaze
    Sally Vargas
  4. Serve:

    Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.

Nutrition Facts (per serving)
361 Calories
16g Fat
45g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 361
% Daily Value*
Total Fat 16g 20%
Saturated Fat 4g 22%
Cholesterol 41mg 14%
Sodium 112mg 5%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 22%
Total Sugars 37g
Protein 13g
Vitamin C 18mg 91%
Calcium 43mg 3%
Iron 1mg 7%
Potassium 715mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.