Name: Pomegranate Molasses Pork Chops and Peaches
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 6 oz pork chops, (1 inch thick, bone in (see Note)); olive oil; salt and pepper; 1 medium-large red onion, (sliced into thick rings); 2 sprigs fresh rosemary; 2 ripe but firm peaches cut into 8 wedges, (see Note); 1-2 tbsp pomegranate molasses or sherry vinegar; 1 tsp ground or powdered rose harissa

Weeknight dinners are always the most challenging, aren’t they?

We want to get dinner on the table quickly, but we also want tasty, and healthy, and something everyone will love. Well, this is one of those meals.

We’re still in stone fruit season here in Toronto. Even though we may see squash and pumpkins, and everyone is giddy for PSLs, sweaters, and autumn colours. Me included. But we should celebrate the stone fruit while it is still here, so I know you will love how this dish does just that. I actually shared this recipe on my Instagram account last year, and readers made it and loved it! I thought it was time it got added onto the blog!!

Why Pork Chops?

Pork chops are healthy, lean white meat, and they cook up quickly. Plus they are pretty budget conscious. I’m sure you agree that having a few pork chops in the freezer can make for a quick meal in no time. If possible, you should try and purchase pork chops with the bone in, it just adds such great flavour, and helps keeps the juices in the meat. Dry results are always the worry, so here are my tips:

Use pork chops that are at least 3/4- 1 inch thick. Have that bone in. And just don’t overcook! Back in the day,

“pig farming was done outside leaving the animals subject to the elements. Not just the weather but also to whatever is in the dirt. Pigs are known for eating virtually anything and to dig in the dirt. Exposing them to trichinella which is the parasite that causes trichinosis. This is why to combat trichinosis it was recommended to cook pork to 160 degrees. However, thanks to advances in technology and pig farming practices, and with the aid of technology and biosecurity (safety measures used to combat germs; such as showering from head to toe when entering and exiting the facilities.), extensive steps are taken to minimize the risk of disease or illness. All of this virtually eliminates exposure to trichinella and significantly minimized exposure to disease or illness. Hence why it is now safe to cook pork to 145 degrees.” The Noshery

Peaches Aren’t the Only Stone Fruit

While I decided to showcase peaches in this dish, I have made it often with nectarines and plums as well. They really are all cousins, so it makes sense that they will work in this dish. In fact, in the photes for this time around, I combined both the peaches and blue plums. Adding them towards the end of the time in the oven gives them the perfect amount of softening and a bit of char, without melting them down to a jammy consistency.

Pomegranate Molasses

There is a certain unctuous deliciousness to pomegranate molasses. As you have guesses, if you haven’t already got a bottle in your pantry, it is really just the thickened syrup of crushed pomegranate arils and their juices. It is all cooked down into a thick syrup. There is the expected sweet tartness to it. The colour isn’t the red that you would expect, but more of a mahogany brown. But it is amazing in cooking. It is most common in Iranian and Middle Eastern cooking, but more and more the rest of the world is discovering its wonderful contribution to cooking. Like maple syrup, honey, reduced balsamic vinegar etc, it adds a depth of flavour and helps to create a wonderful glaze depending on how long you cook it down in a dish. For this dish, you will not need to cook it down, it is added at the end to combine with the pork and peach juices to create a lovely sauce or jus to drizzle over the meat.

The Basics of This Recipe

It will start with a quick sear of the pork chops in a cast iron skillet. You really only need to brown one side to get it started. Then the pork chops along with sliced red onions and fresh rosemary sprigs are laid out on a baking sheet with a quick drizzle of olive oil, salt and pepper. Into a 450F oven for 8 or so minutes. Then turn on the broiler. Scatter the sliced peaches around the pork chops and broil for about 8 minutes. There should be a lovely char starting on the peaches, and the meat will be browned, and cooked through to 145F. Adjust cooking times depending on the thickness of the chops.

Place the chops, peaches and onions onto a serving platter. Add any juices from the baking sheet over the meat. Finish with a drizzle of the pomegranate molasses. A finish of the floral mild heat of rose harissa and some fresh chopped rosemary, and these are ready to be served. You could continue guilding the lily with pomegranate arils scattered over the platter. But not necessary.

What to Serve with Pomegranate Pork Chops and Peaches

We love this dish with saffron rice, but it would be great over mashed potatoes, cauliflower or parsnip mash, even creamy cheesy orzo would be great. And then there are those days when you really only want a salad on the side. I get it, same here.

Final Thoughts

If you don’t have stone fruit in the fridge or in a fruit bowl on the counter, this dish would also work great with grapes! You won’t need to change anything else in the recipe. Here are the links to both Saffon Rice, as well as Saffron Butter Pasta, both of which I think would be excellent to serve with these pork chops. If you like couscous, try this recipe as a side for these pork chops: Jewelled Israeli Couscous. The total cooking time for the pork chops is roughly 30 minutes, so you can easily get this meal onto the table in a short time. But I’m sure you’d agree, it looks fancy enough to serve on the weekend if company is coming over (that sounds so good!)

Love Jen