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Pork in pomegranate sauce in the oven

Pork in Pomegranate Sauce, Roasted in the Oven

The sauce is the real gem of this recipe! It's a festive, holiday-worthy dish for anyone who loves meat paired with fruit-and-berry sauces. This was my first time making a sauce built on pomegranate juice, and it turned out incredibly flavorful and aromatic. The sauce is simply divine, with the gentle tartness that's so characteristic of pomegranate.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (bone-in loin chops)

700

Olive oil

Ground black pepper

Salt

Pomegranate juice

300

Rosemary (1-2 sprigs)

Honey

Balsamic vinegar

Butter

Pomegranate

0.5

Rosemary (1-2 sprigs)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 9 g

Fats 48 % 16 g

Carbohydrates 24 % 8 g

212 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients. To make pork in pomegranate sauce in the oven, you'll need: bone-in pork (mine is loin already cut into 1/4-inch chops), oil for searing, and salt and freshly ground black pepper. You can also work in your favorite pork seasoning blend.
Step 2:

Rinse the bone-in pork and pat it dry. Pound it lightly on both sides with a meat mallet, taking care not to separate the meat from the bones.
Step 3:

Season the meat generously with salt and pepper.
Step 4:

Heat the olive oil in a skillet. Add the pork and sear over high heat for 4-5 minutes per side, until a golden-brown crust forms. If the oil spatters a lot, cover the pan with a lid.
Step 5:

Transfer the chops to a foil-lined baking dish. Roast in the oven until the meat is cooked through, about 25 minutes at 350°F (180°C).
Step 6:

Now the sauce. You'll need: pomegranate juice, honey, balsamic vinegar (I used a balsamic glaze), a pat of butter, and sprigs of fresh rosemary.
Step 7:

Leave 1-2 tablespoons of the pork drippings in the skillet and pour off the rest. (I didn't have to pour off much, since there was little fat left after searing.) Pour the pomegranate juice into the pan and add the honey, balsamic vinegar, and a sprig of rosemary. Bring to a boil over medium heat, then lower the heat and simmer about 7 minutes, until the sauce thickens. Take the pan off the heat.
Step 8:

Strain the sauce through a fine-mesh sieve to remove the rosemary needles.
Step 9:

Pour the strained sauce back into the hot skillet. Add the pat of butter and stir until it melts in.
Step 10:

Plate the chops and spoon the hot pomegranate sauce over the top. Scatter with rosemary leaves and fresh pomegranate seeds. Enjoy!

You can swap the bone-in pork for a boneless cut: neck, loin, or tenderloin. I used store-bought pomegranate juice, and it's best to choose a good-quality, unfiltered juice that hasn't been diluted with water (100% not-from-concentrate is ideal). It gives the sauce a brighter, more aromatic flavor.