Ingredients
4 pork loin chops (bone in or out)
1 cup orange juice
2 cups pomegranate juice
1 tbsp Ginger
1 tbsp Garlic salt
1 tbsp Onion powder
1 tsp paprika
1 TBSP corn starch
1 Tbsp Olive Oil
1 cup pomegranate arils (Seeds)
1 cup orange juice
2 cups pomegranate juice
1 tbsp Ginger
1 tbsp Garlic salt
1 tbsp Onion powder
1 tsp paprika
1 TBSP corn starch
1 Tbsp Olive Oil
1 cup pomegranate arils (Seeds)
Preparation
Preheat oven to 350 degrees.
Mix spices in a small bowl (ginger, garlic salt, onion powder and paprika.) Rub spices into both sides of the pork chops.
Place about 1 TBSP olive oil in a large skillet on medium heat.
Sear both sides of the pork chops, (About 2 minutes per side), And place in a large baking dish.
In the large skillet add 1 cup pomegranate juice and 1 cup orange juice. Heat on medium stirring up the cooked on bits of pork. After cooking for 1 minute, remove 1 cup of the sauce and pour over pork chops.
Bake pork chops for about 20 minutes or until done depending on the thickness of the chops.
While pork chops are baking continue to cook sauce in skillet adding the remaining 1 cup pomegranate juice, and ΒΌ cup pomegranate arils. Stir in the corn starch to thicken the sauce. Once sauce is thick, keep on low heat until pork chops are finished.
Serve with white rice, and pour sauce over pork chops. You can then sprinkle with some pomegranate arils.
Mix spices in a small bowl (ginger, garlic salt, onion powder and paprika.) Rub spices into both sides of the pork chops.
Place about 1 TBSP olive oil in a large skillet on medium heat.
Sear both sides of the pork chops, (About 2 minutes per side), And place in a large baking dish.
In the large skillet add 1 cup pomegranate juice and 1 cup orange juice. Heat on medium stirring up the cooked on bits of pork. After cooking for 1 minute, remove 1 cup of the sauce and pour over pork chops.
Bake pork chops for about 20 minutes or until done depending on the thickness of the chops.
While pork chops are baking continue to cook sauce in skillet adding the remaining 1 cup pomegranate juice, and ΒΌ cup pomegranate arils. Stir in the corn starch to thicken the sauce. Once sauce is thick, keep on low heat until pork chops are finished.
Serve with white rice, and pour sauce over pork chops. You can then sprinkle with some pomegranate arils.
Note
This is so mouth watering! Perfect for Sunday or when having company. Easy enough for any night of the week!
Also, Gluten and Dairy Free!
Also, Gluten and Dairy Free!
9 responses to “Pomegranate Citrus Glazed Pork Chops”
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I made this recipe a couple of weeks ago it was delicious. My Husband and I enjoyed it. Plus it was very easy
I will definitely try this recipe. Love poms. I made pom glaze for pork chops. 2 cups of pom juice, 1/3 cup of sugar, boil it until it becomes glazed. Then add 1/3 cup of well-drained pineapple chunks or tidbits.
I am glad you enjoyed it Krista! Thanks for voting!
Edie, Your glaze sounds yummy. I will put it on my to make list! Thanks for voting too!
We have discussed this – i love this!!! I also want to add that it totally works with chicken as well and Amanda I forgot to tell you – I pan-seared the chicken even though you said you wouldn’t and it still came out moist and had the browning and was completely delish (and it wasn’t overcooked unlike my crockpot meals…hah!!!)
I have not tried any of these recipes. I am puzzled about the seed after the fruit of the arils are eaten. Or are they used only for garnish.
Lorraine, the seed is absolutely edible and a good source of fiber