Grilled Pork Chops with Pomegranate Reduction

Fresh tart pomegranate seeds make the perfect sauce over grilled pork chops.


Immersing the chops in a brine for several hours will add a wonderful flavor and moistness to the meat. Make sure to pat dry the chops before frying. However if you don’t have time, you can omit this set.


If you don’t have any pomegranate juice, make your own. I found the quickest way was to quickly pulse the seeds in a mini food processor, then use a strainer to remove the seeds.


Once all the sauce ingredients are added, simmer the entire mixture down to 1/3 cup, or until you get the thickness you want. A small amount of a cornstarch will also help to thicken it a bit if you like (1 tsp cornstarch + 1 tsp cold water – stir in until thickened, then remove from heat). To serve, drizzle the sauce over the chops and sprinkle with the herbs.



Grilled Pork Chops with Pomegranate Reduction

Marla Hingley
Tart pomegranates make the perfect sauce for pork chops.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


  • 4-6 pork chops
  • 1 Tbsp oil
  • Salt and pepper

Brine (optional)

  • 1/2 cup coarse salt
  • 1/2 cup brown sugar
  • 1 Tbsp black peppercorns
  • 2 Tbsp GF mustard
  • 1 Tbsp rosemary
  • 1/2 cups cider vinegar


  • 2 tsp oil
  • 2 Tbsp shallots finely chopped
  • 1 clove garlic minced
  • ¾ cup pomegranate juice
  • 1 tsp GF Dijon
  • ½ tsp honey
  • 1 Tbsp chives chopped
  • ¼ tsp thyme


  • For added moisture in the meat, brine the pork ahead of time. Combine all ingredients in a small saucepan and heat until sugar is dissolved. Add just enough ice cubes to cool the mixture then pour into a casserole dish (or large ziploc bag). Add meat and refrigerate for 5 hours.
  • Pat chops dry, season with salt and pepper. Heat oil in an oven proof skillet until pan is almost smoking. Add chops to pan and sear on both sides until golden (won’t be fully cooked). Place skillet in a preheated oven at 450°F, and finish cooking until internal temperature reaches 150°F for medium and 160°F for well done.
  • To make reduction, in a small saucepan heat oil and add shallots. Sauté until tender then add garlic.
  • In a small dish whisk together juice, Dijon, and honey, then add into pan. Simmer until mixture is reduce to about 1/3 cup. You can reduce further for a thicker sauce if desired, or you can thicken it with a cornstarch and water mixture (1 tsp each), then stir into simmering sauce.
  • When sauce is thickened to desired consistency, stir in herbs, and drizzle over finished chops.
Tried this recipe?Let us know how it was!
See also
Hot & Sweet Mustard


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