As a former vegetarian of nearly 16 years, I am still getting my feet wet in the land of cooking meat. Unsurprisingly, when I first started back into eating and cooking meat, chicken was frequently my go to animal protein source. Easy to prepare, readily available and generally a pretty healthy choice, it can be made a million different ways with sauces or spices which is great for home cooks of all experience levels. I’ve only recently come to realize that pork – and pork loin, in particular – is a similarly great option. A lean, easy to cook meat, it works well with tons of different flavors and is quick cooking for busy nights. I love center cut pork loin chops for weeknight dinners, particularly with a simple pan sauce. I’ve frequently used a basic balsamic vinegar to make a pan sauce and have loved it. So when our friends at Queen Creek Olive Mill sent us a bottle of their Pomegranate White Balsamic Vinegar, I just had to get in the kitchen and play! The result? These Pork Chops with Pomegranate White Balsamic Pan Sauce.
(As you may know, we have partnered with Queen Creek Olive Mill to feature some of their amazing oils and vinegars throughout the year. While this is a sponsored/paid post, all opinions are our own and we continue to endorse only products we really love and use in our own home kitchens.)
These pork chops are such an easy option for dinner. I made them as a dinner for two, but the recipe is easily scaled for a crowd. All you need is a good pan (preferably not nonstick – you really want all those good brown bits from the searing), pork chops, some olive oil, salt and pepper, a pinch of sugar, and this delicious Pomegranate White Balsamic Vinegar. Oh, and some butter. You can’t forget the butter – swirled in at the end of the sauce, it gives it a rich velvety quality that is just so darn good. I like to top mine with fresh pomegranate arils for a sweet bit of crunch!
I love to have these with simple roasted shaved brussels. My secret to making these super easy for the weeknight is to buy them pre-shredded! It saves a huge amount of time both in the prep and the cooking. Tossed with olive oil and salt and pepper, you can even start them cooking while you’re searing pork chops if you like them a little more on the crispy side. The pork chops are also delicious served with our Bacon Olive Oil Smashed Potatoes. Find the bacon olive oil here.
Happy cooking, friends. Let us know how you like our recipe! And don’t forget to check out Queen Creek Olive Mill. Thank you for supporting the companies that support us. We love them and hope you do, too!
Pork Chops with Pomegranate White Balsamic Pan Sauce.
For the Pork Chops:
- 2 center cut pork loin chops
- 2 teaspoons olive oil
- 1 Tablespoon minced fresh shallot
- 1/4 cup Queen Creek Pomegranate White Balsamic Vinegar
- 3 Tablespoons water
- 1/4 teaspoon sugar
- 1 Tablespoon of butter
- Salt and pepper to taste
- Pomegranate arils optional
For the Brussels Sprouts
- 1 bag shredded brussels sprouts
- Queen Creek Bacon Olive Oil
- Salt and Pepper to taste
Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil and spray generously with cooking spray.
Drizzle the shredded brussels sprouts with olive oil to coat and season with salt and pepper.
Spread on the prepared baking sheet and set aside.
For the Pork Chops:
Using paper towels, pat dry the pork chops and season with salt and pepper.
In a large frying pain (preferably NOT nonstick), heat 2-3 tsp olive oil over medium high heat.
Sear the chops on each side until just golden brown, 2-3 minutes per side.
Turn off the heat.
Place the pork chops on top of the brussels sprouts and bake at 400 degrees 6-8 minutes, or until cooked through (145 degrees for medium rare, 160 degrees for medium) and the brussels are roasted.
Remove from oven and allow to rest. Slice or serve whole.
While the pork chops cook in the oven, prepare your pan sauce (see below).
For the Pan Sauce:
Place the pan you used to sear the pork over medium heat. If the pan is dry, add 1-2 teaspoons olive oil.
Saute the shallot until just translucent, 1-2 minutes.
Add the balsamic and water, scraping the bottom of the pan to pick up all the fond.
Stir in the sugar allow the sauce to reduce until just thickened.
Remove from the heat and gently whisk in the butter until melted and combined.
Season with salt and pepper to taste.
Drizzle the pan sauce over the pork chops and top with a sprinkling of pomegranate arils.
Serve with the roasted brussels sprouts!