Skip to main content

Pinot Noir + Pork Chops with Pomegranate Balsamic Glaze

Serves: 2–3

Tools: 40

  • Cast iron or other large pan
  • Saucepan


  • 2 bone-in pork chops
  • 1/2 tsp salt
  • 3 tbsp olive oil, divided
  • 1 shallot, diced
  • 2 cups pomegranate juice
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 2 tbsp chopped parsley
  • 1/2 cup pomegranate aril


  1. Pat pork chops dry.
  2. Sprinkle both sides with salt.
  3. Heat 2 tablespoons of olive oil in a pan. Add pork chops and sear 5-7 minutes on both sides until golden brown and cooked through.
  4. While pork chops are cooking, heat remaining tablespoon of olive oil in a saucepan. Add shallot and cook 4-5 minutes, until soft.
  5. Add pomegranate juice, honey, and balsamic vinegar to a saucepan. Let reduce for about 15-20 minutes, or until the sauce thickens.
  6. Serve pork chops with pomegranate reduction.
  7. Garnish with pomegranate arils and parsley, if desired

Stay up to date—subscribe to our newsletter