Grilled Pork Chops with Ginger-Pomegranate Sauce and Brussels Sprouts


Total Prep Time

Up to 30 mins



Degree of Difficulty



POM Molasses
3 cups juice from POM Wonderful Pomegranates (or 3 cups POM Wonderful 100% Pomegranate Juice)
¼ cup sugar
juice from 1 lemon

Grilled Pork Chops with Ginger-Pomegranate Sauce
½ cup POM Molasses
¼ cup arils from POM Wonderful Pomegranates (or ¼ cup POM POMS Fresh Arils)
4 10-oz. bone-in pork loin chops (brought to room temperature for at least 1 hour)
kosher salt
freshly ground black pepper
olive oil or grapeseed oil
¼ cup sugar
1 tablespoon fresh ginger juice (squeezed from about 2 tablespoons freshly grated ginger)
4 tablespoons cold unsalted butter, cubed

Fried Brussels Sprout Salad with Pickled Red Onions
½ lb. Brussels sprouts, trimmed and leaves pulled apart individually vegetable or other neutral oil, for frying
¼ red onion, peeled and thinly sliced
1 cup red wine vinegar½ cup water
¼ cup sugar1teaspoon sea salt, to taste
zest from ½ lime
1 teaspoon curry powder

¼ cup arils from POM Wonderful Pomegranates (or ¼ cup POM POMS Fresh Arils)
cilantro leaves


POM Molasses:
Prepare fresh pomegranate juice, if necessary.*
Combine pomegranate juice, sugar and juice from one lemon in a saucepan; bring to a simmer. Reduce until a very thick syrup forms that can thickly coat the back of a spoon, then cool to room temperature.

Grilled Pork Chops with Ginger-Pomegranate Sauce:
Preheat oven to 425°F. Prepare fresh pomegranate arils, if necessary.** Pat dry both sides of pork chops with a paper towel; season generously with salt and pepper. In a large heavy ovenproof skillet or grill pan, drizzle 1 tablespoon of oil, and then sear the chops over medium-high heat until golden brown on both sides, about 5 minutes. Transfer the skillet to the oven and continue cooking chops until cooked through, 5–7 minutes more. Remove chops from the skillet and let rest 5 minutes. Meanwhile, in the same skillet over medium-low heat, combine ½ cup POM Molasses, sugar and fresh ginger juice; stir to combine. Slowly add in cubes of cold butter one at a time, swirling pan to fully incorporate before adding more. Adjust seasoning, if needed.

Fried Brussels Sprout Salad with Pickled Red Onions:
Fill a large heavy sauté pan with oil until it reaches a depth of about ¼"; heat over medium-high heat. Add Brussels sprout leaves in batches; fry, swirling pan once or twice, until golden and crisp. Remove immediately and let drain on a paper towel-lined baking sheet. Once cooled, add to a salad bowl. Meanwhile, add sliced red onion to a large bowl. In a small saucepan, combine 1 cup red wine vinegar, ½ cup water, ¼ cup sugar and 1 teaspoon salt. Bring mixture to a boil, then pour over onions in bowl. Let sit until cooled, then drain and discard the pickling liquid. Toss pickled red onions with the fried Brussels sprout leaves.

To Serve:
Drizzle pork chops with Ginger-Pomegranate Sauce and sprinkle with fresh arils and cilantro leaves. Sprinkle salad with lime zest, curry powder and sea salt; toss lightly to combine. Serve salad immediately alongside the Grilled Pork Chops with Ginger-Pomegranate Sauce.

*For 3 cups of juice, cut 6–9 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)


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