Seared Pork Chops with Pomegranate Jus & Roasted Roots
This recipe was created in partnership with Opimian Wine Club.
(The BEST wine club in Canada).
The glacial winter months in Canada are a time for sipping red wine and enjoying laid back, rib-sticking dinners amongst family and friends.
These thick-cut, top loin pork chops are seared until golden brown and served with a super-simple pan jus made with tangy pomegranates and honey. Serve these bejewelled, succulent chops with a side of roasted root vegetables, seasonally abundant at your local grocery store and enjoy a restaurant quality meal, quickly made at home.
This decadent dish pairs beautifully with Domaine de Mermes IGP Ardèche Colline D’Esprit 2020. A vibrant red with aromas of lush forest fruits, blackberries, cherries that leaves a taste of sour blackberries on the tongue.
Choosing your chops.
Pork is one of my favourite meats to work with. Often overlooked, pork is a great protein choice instead of chicken or beef. There are many different cuts of pork to choose from, some made for grilling and some made for slow cooking over billowing smoke. There is a reason that pig is a top choice for grillers and pitmasters alike.
If there is one thing that really irks me, it has to be an overdone cut of meat. Whether it’s famous Berkshire pork or basic chops from Costco, getting the cooking right can make or break your dish. Pork, when overcooked has a tendency to turn to sawdust in your mouth which is supremely unpleasant. I highly suggest investing in a meat thermometer to prevent this from happening.
Don’t be afraid to serve pork loin, or chops slightly pink in the middle. The quality of pork you get your hands on really depends on your budget and what is available. Ideally, I would say it’s best to frequent your local butcher shop or farm, but convenience and cost is key for weeknight meals, so my go-to is Costco. Regardless of the source, an ideal internal temperature for a perfectly cooked, and well rested pork chop is 145 degrees F.
Step 1
Prep your ingredients.
Pork Chops
4 thick-cut, top loin, boneless pork chops, about 2” thick
Sea salt
Freshly cracked black pepper
1 tablespoon olive oil
2 cups (500 ml) pomegranate juice, I used the POM brand which is readily available in most grocery stores.
2 tablespoons honey
2 cups (500 ml) chicken stock, homemade or low-sodium.
2 sprigs fresh thyme
1 clove garlic, crushed
1 tablespoon butter
250g pomegranate seeds
1 bunch Italian flat-leaf parsley, roughly chopped
Roasted Roots
2 medium sized beets, any colour, peeled & cut into large wedges
4-6 small carrots, peeled & halved
500g button mushrooms, stems removed
5-6 baby potatoes or fingerling potatoes, halved
1 head garlic, halved
1 tablespoon fresh thyme, chopped
2 tablespoons olive oil
1 tablespoon honey or maple syrup
Sea salt, to taste
Freshly ground black pepper, to taste
Pomegranates
Pomegranate seeds come already ready in little cups, but the flavour doesn’t compare to fresh seeds straight from the fruit.
To remove the seeds, cut the pomegranate into quarters. Using one quarter at a time, place it seed side down in the palm of your hand. Place your hand over a large bowl.
Using the back of a wooden spoon, smack the skin of the pomegranate hard enough that the seeds release from the pod. The seeds should fall out easily through your fingers.
Step 2
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper.
Take the pork chops out of the fridge to bring the temperature up and allow for a more even cook.
Step 3
Wash, peel and cut all the veggies for roasting. You’ll want to do this step first so they can roast while you get the meat ready.
Step 4
Toss the vegetables with olive oil, salt, pepper, thyme & honey. Toss well to coat.
The honey will help the vegetable caramelize in the oven and it works so well with thyme.
The veggies will roast for 30-35 minutes until they are golden, slightly crisp and cooked through. Check them halfway through and give them a little toss-around.
Step 5
While the veggies do their thing, it’s time to get the pork going.
Rub the pork chops with olive oil, a generous amount of sea salt and freshly cracked black pepper. Don’t skimp on seasoning!
Step 6
Heat a cast-iron or any other ovenproof skillet over medium-high heat.
Step 7
Press the pork chops down onto the skillet, making sure there is even surface contact.
Step 8
Sear the pork chops for 3 minutes per side, or until dark golden brown.
Sear the smaller sides of the pork chops for 1 minute to seal the juices in.
Step 9
Remove pork chops from pan and set aside for later.
Step 10
While the pan is still hot over medium-high heat, pour the pomegranate juice and chicken stock into the pan to deglaze.
Scrape up the brown bits left on the pan with a wooden spoon and bring to a rapid simmer until the liquid reduces by about half. This should take about 5 minutes.
Step 11
Drizzle in the honey and drop in the crushed garlic clove with the thyme.
Step 12
Place the pork chops back into the pan.
Baste the pork chops a few times with the pan jus, just to get them covered in sauce.
Carefully place the skillet into the oven.
Step 13
Cook until the pork chops register at 145 degrees F using a meat thermometer. This should be about 5 -10 minutes depending on the thickness of the chops.
Remove the pork chops from the pan and let rest 3 minutes before serving.
Meanwhile, add 1 tablespoon of butter to the pan and swirl it around in the hot pan sauce.
Step 14
Don’t forget your veggies! By now they should be perfectly roasted and crispy.
Serve!
Serve the pork chops sliced or whole, drizzled with the pan sauce.
Top the pork chops with fresh pomegranate seeds and Italian flat-leaf parsley.
Serve the roasted vegetables piping hot alongside the pork with the roasted garlic divided amongst the plates.
The roasted garlic can be eaten with the meat, or spread over warm bread for a real treat.
Don’t forget to pour yourself a glass of Domaine de Mermes IGP Ardèche Colline D’Esprit 2020, available through the Opimian Wine Club.
