Pork Chops with Pomegranate Molasses
These Pork Chops with Pomegranate Molasses sound fancy, but I promise you they are so easy. The pomegranate molasses can be made and stored ahead of time, and the chops only take about 15 minutes to cook!
Start with high quality thick-cut pork chops. I chose bone-in because the bone helps to keep them moist and gives flavor. Also, a thicker cut will be more forgiving in the cooking process as they are less likely to get over-cooked. They look pretty too! I use a local brand, Comfrey Farm. (not sponsored) The farmers are local, and only put out the highest quality pork. Check in with your local producers!
Make sure to use an oven-safe skillet like a cast iron skillet. You’ll start the cooking process on the stove, and then transfer to the oven to finish. When you use high quality proteins, you only need simple seasonings which is why I only use salt and pepper on these chops.
Starting the chops on the stove gives each side a nice brown crust, and locks in the juicy flavors. Finishing them in the oven then cooks them through. It is safe to cook pork to 145 degrees, and to also have a little pink in the center.
Once they are rested, drizzle with the pomegranate molasses, and garnish with fresh pomegranate seeds. Sweet, tangy, and delicious! Serve with your favorite vegetable. Super simple, yet an elegant meal for a special occasion…or just a Saturday night at home!
This recipe for Pork Chops with Pomegranate Molasses could also be used for other proteins like chicken or lamb, you would just need to adjust cooking times accordingly.
Make it meal with these pairings:
My FAVORITE brussels sprouts recipe.
Sour Cream & Chive Mashed Potatoes
Pork Chops with Pomegranate Molasses
A simple way to elevate a simple pork chop. Colorful and festive, and really simple to make!
Ingredients
- 2 cups pomegranate juice
- 1/4 cup sugar
- 1 tbsp lemon juice
- 2 pork chops thick cut, bone-in
- Olive oil
- Salt
- Pepper
- Fresh rosemary sprigs, see notes optional for garnish
- Pomegranate seeds optional for garnish
Instructions
For the pomegranate molasses
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Whisk together the pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Once the mixture comes to a boil, reduce heat to low, and simmer for about 45 minutes, or until reduced to a syrup. Whisk occasionally. It will be runny up until the end, then it will all of sudden be a thick syrup. Remove from heat, cover to keep warm.
For the pork chops
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Preheat oven to 400 degrees.
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Drizzle olive oil over both sides of the chops. Season generously with salt and fresh cracked black pepper.
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Heat an oven safe skillet (such as a cast iron skillet) over med-high to high heat. Sear pork chops for 2 minutes per side. Transfer skillet to preheated oven, and bake for about 15 minutes, or until center of pork chops reaches 145 degrees. Cooking time will depend on thickness of chops.
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Allow chops to rest for 10 minutes. Baste or drizzle with pomegranate molasses, and garnish with fresh rosemary and pomegranate seeds.
Recipe Notes
You can buy pomegranate juice in any grocery store. I also used pomegranate seeds that were pre-packaged ready to eat, but you can certainly buy a whole pomegranate and get your own seeds, I just prefer to take a little help from the store.
The molasses can be made ahead of time and stored in the fridge. Just re-heat before serving.
If you want to add the flavor of the rosemary, you can add a sprig into your pomegranate juice as it simmers, this will infuse it with rosemary flavor. Then just discard the sprig when it’s done. You could also mince it up and sprinkle over the chop while cooking rather than just garnishing.
