Pan-seared pork chops with a quick pomegranate juice glaze. Top with pomegranate seeds and parsley. 30 minutes to make.
- 4 bone-in center cut pork chops, about 1-inch thick
- Salt and 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 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 145F.
Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.
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.
4 To serve: Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.