Center Cut Pork Chop* Recipe

Bring to room temperature

Pat the pork chops dry with paper towels. Let sit at room temperature for 20–30 minutes before cooking to promote even cooking.

Season both sides of the chops evenly with kosher salt, black pepper and smoked paprika. Rub the seasoning into the meat.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add olive oil and swirl to coat.

When the oil is shimmering, add the pork chops without crowding. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.

Flip the chops and add the butter to the pan. Tilt the pan slightly and spoon the melted butter over the chops for 1–2 minutes. Continue cooking until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C) for medium — about 3–5 more minutes depending on thickness (center-cut chops ~1–1¼ inch).

Transfer chops to a plate and tent loosely with foil. Let rest for 5–7 minutes (temperature will rise a few degrees).

While chops come to room temperature (or while resting), make the chutney: In a small saucepan set over medium heat, add 1 tablespoon olive oil (you can use the pan drippings after removing chops if desired) and warm until shimmering.

Add the minced shallot and sauté 1–2 minutes until softened and translucent but not browned.

Stir in the grated ginger and diced apple. Cook, stirring occasionally, 3–4 minutes until the apple begins to soften.

Add the pomegranate seeds, apple cider vinegar, brown sugar, water, red chili flakes, thyme, salt and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer gently, uncovered, 8–10 minutes, stirring occasionally, until the apples are tender and the mixture thickens to a chunky jam consistency. If it becomes too thick, add a splash more water.

Taste and adjust seasoning: more vinegar for brightness, more sugar for sweetness, or a pinch more salt. If using pomegranate molasses, swirl it in now for a glossy, tangy finish (optional). Remove from heat and let cool slightly — chutney will thicken further as it cools.

Spoon a generous tablespoon or two of warm pomegranate apple chutney over each rested pork chop.

Garnish with the reserved fresh pomegranate seeds and a thyme sprig. Serve immediately with additional chutney on the side.