Seared Pork Chops with Roasted Roots

By Emma Cerulli


A vibrant red with aromas of lush forest fruits, blackberries, cherries that leaves a taste of sour blackberries on the tongue. 


The glacial winter months in Canada are a time for sipping red wine and enjoying laid back, rib-sticking dinners amongst family and friends. These thick-cut, top loin pork chops are seared until golden brown and served with a super-simple pan jus made with tangy pomegranates and honey. Serve these bejewelled, succulent chops with a side of roasted root vegetables, seasonally abundant at your local grocery store and enjoy a restaurant quality meal, quickly made at home. This decadent dish pairs beautifully with Domaine de Mermès, Colline d’Esprit, IGP Ardèche, 2020.




Pork Chops

  • 4 thick-cut, top loin, boneless pork chops, about 2 inches thick 
  • Sea salt 
  • Freshly cracked black pepper 
  • 1 tbsp olive oil 
  • 2 c (500ml) pomegranate juice 
  • 2 tbsp honey
  • 2 c (500ml) chicken stock 
  • 2 sprigs fresh thyme 
  • 1 clove garlic, crushed 
  • 1 tbsp butter 
  • 1/2 lb (250g) pomegranate seeds 
  • 1 bunch Italian flat-leaf parsley, roughly chopped 


Roasted Roots

  • 2 medium sized beets, peeled & cut into large wedges 
  • 4-6 small carrots, peeled & halved 
  • 1 lb (500g) button mushrooms, stems removed
  • 5-6 baby potatoes or fingerling potatoes, halved 
  • 1 head garlic, halved 
  • 1 tbsp fresh thyme, chopped 
  • 2 tbsp olive oil 
  • 1 tbsp honey or maple syrup 
  • Sea salt, to taste
  • Freshly ground black pepper, to taste



  1. Preheat oven to 375°F. Line baking sheet with parchment paper. 
  2. Toss vegetables with olive oil, salt, pepper, thyme & honey and spread over baking sheet.
  3. Roast 30-35 mins until potatoes are golden brown and beets are cooked through. 
  4. Rub pork chops with olive oil, generous amount of sea salt and freshly cracked black pepper. 
  5. Press pork chops down onto heated skillet, making sure there is even surface contact. 
  6. Sear 3 mins per side, or until dark golden brown. Sear sides of pork chops for 1 min to seal juices in. 
  7. Remove pork chops from pan and set aside for later. 
  8. While pan is still hot over medium-high heat, pour pomegranate juice and chicken stock into pan to deglaze. Drop in 2 whole sprigs of fresh thyme and crushed garlic clove. 
  9. Scrape up brown bits left in pan with wooden spoon and bring to rapid simmer until liquid reduces by about half (5 mins).  
  10. Place pork back into pan and carefully place skillet into oven. 
  11. Cook until pork chops register at 145°F using a meat thermometer (5 -10 mins). 
  12. Remove chops from pan and add 1 tbsp butter to pan and swirl around in hot pan sauce. 
  13. Serve pork chops sliced or whole, drizzled with pan sauce and top with fresh pomegranate seeds and Italian flat-leaf parsley. 
  14. Serve roasted vegetables piping hot alongside pork with the roasted garlic divided amongst 4 plates. 

Emma Cerulli is a Montreal-based chef and Creative Director. Her passion for cooking began in her family kitchen and grew into a fulfilling and challenging career. Emma has worked in some of Montreal’s top kitchens.