Skillet-browned Pork Chops with Oyster Mushroom Ragout and Pomegranate Syrup

Skillet-browned Pork Chops with Oyster Mushroom Ragout and Pomegranate Syrup
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time


Add all
  • 1/2 cups
    (125 mL)

    pomegranate juice

  • 1 Tbsp.
    (15 mL)

    pink peppercorns, crushed

  • 2 Tbsp.
    (30 mL)

    chopped fresh thyme

  • 4

    Frenched Québec pork chops

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)


  • 1

    shallot, chopped

  • 4 cups
    (1 L)

    oyster mushrooms, sliced

  • 1/3 cup
    (80 mL)

    white wine

  • 2/3 cup
    (160 mL)

    veal stock or demi-glace

  • Salt and freshly ground pepper to taste

  • pomegranate seeds to garnish


In a small saucepan, bring pomegranate juice to a simmering boil and reduce to a thick syrup over low heat.

Preheat oven to 300°F (150°C).

Combine pink pepper, thyme and salt in a plate.

Add the chops, rubbing them all over with the seasonings.

In a skillet, melt the butter in hot oil.

Brown chops both sides.

Transfer the chops to a baking dish and roast for 8 - 10 minutes.

Meanwhile, cook the shallot and mushrooms in the remaining fat in the skillet. Deglaze with wine, add stock and reduce by half. Season.

To serve, spoon mushroom ragout into the centre of a plate, lay a chop over it and encircle with drizzled pomegranate syrup.

Garnish with fresh thyme and pomegranate seeds.

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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