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Pomegranate Molasses Pork Chops and Peaches

Fast, but oh so tasty. Broiled pork chops, red onions and peaches are finished with pomegranate molasses and rose harissa. An easy weekday dinner, but fancy enough for that weekend dinner party.
Course Main Course
Cuisine North American
Keyword peaches, pomegranate molasses, pork chops, rose harissa
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

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

Instructions

  1. Preheat the oven to 475F. Place a rack in the upper position of the oven. Have a baking sheet ready to go.
  2. Preheat a large cast iron skillet over medium high heat. Drizzle 1 tbsp of the olive all over the pork chops, and sprinkle with a generous amount of salt and pepper. Sear the pork chops on one side till nicely browned, about 3 minutes.
  3. Transfer the pork chops to the baking sheet and scatter the red onion rings and rosemary sprigs around the pork chops in one layer.
  4. Roast in the oven for 7 minutes. Remove the baking sheet.
  5. Meanwhile toss the sliced peaches with a drizzle of olive oil and sprinkle with salt and pepper. Scatter these around the pork chops, and return the baking sheet to the oven.
  6. Increase the heat to Broil, and broil for 5-7 minutes, depending on the thickness of the meat. The internal temperature should be 145F. The peaches will be slightly charred.
  7. Remove and transfer to a serving platter. Drizzle with the pomegranate molasses. Finish with a sprinkling of the rose harissa over everything.
  8. Serve with rice, mashed potatoes or even couscous.

Recipe Notes

If your pork chops are on thinner side, all of the cooking times must be adjusted.
Feel free to replace the peaches with nectarines or plums. Even grapes will be amazing in this dish.
If you can't source rose harissa, regular harissa is fine, but use less. Or else a sprinkling of sweet smoked paprika will work.