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  • Roasted Pomegranate Marinated Double Cut Pork Chops

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    Roasted Pomegranate Marinated Double Cut Pork Chops
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x eight-rib pork rack frenched
    •     Pomegranate Marinade (see below)
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 2 ounce extra virgin olive oil
    • 12 ounce unsalted butter
    • 2 ounce thick-sliced smoked bacon cut into big cubes
    • 2 whl garlic heads unpeeled, and
    •     split in half horizontally
    • 2 lb mustard greens washed, trimmed,
    •     and cut into 3" squares
    • 12 ounce Chicken Stock (see recipe)
    • 1 lb baby turnips trimmed, peeled,
    •     and cut into quarters
    • 1 Tbsp. sugar
    • 2 ounce peanut oil
    • 4 x dry red chilies
    • 4 ounce garlic minced
    • 4 ounce ginger sliced
    • 1 bn green onions minced
    • 2 c. pomegranate juice
    • 1/2 c. rice wine vinegar
    • 1 Tbsp. freshly-grnd black pepper
    • 6 ounce tamarind paste
    • 4 ounce brown sugar
    • 2 Tbsp. coriander toasted, crushed
    • 2 ounce soy sauce

    Directions

    1. Prepare the Pomegranate Marinade: In a saute/fry pan, heat the oil. Add in the chilies and cook for 15 seconds. Transfer to a deep casserole, and add in the rest of the ingredients.
    2. Place the pork rack in the marinade and let it marinade for 3 hrs, refrigerated. Remove the pork from the marinade. Season with the salt and pepper. Divide the marinade into 2 portions. Reserve.
    3. In saute/fry pan, over high heat, add in the extra virgin olive oil and 1 oz of butter. Sear pork till golden brown. Transfer to a preheated 350 degree oven and roast for 20 min, basting with half of the reserved marinade every 5 min. Cook till the thermometer inserted into the rack reads 150 to 160 degrees. Allow to rest for 10 min before slicing into chops.
    4. Meanwhile, in a sauce pan, bring the remaning half marinade to a boil and reduce till thickned. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.
    5. In a saute/fry pan, heat the remaining 1-oz of extra virgin olive oil. Saute/fry the smoked bacon and garlic till golden brown. Add in 4 ounces of butter and when melted, add in the mustard greens. Season with salt and pepper. Deglaze with 6 ounces Chicken Stock. Cover and cook for 20 min, stirring occasionally. Reserve.
    6. In another saute/fry pan, heat the remaining 3 ounces of butter and heat. Add in turnips and saute/fry to golden. Add in 6 ounces of chicken stock and 1 Tbsp. of sugar. Braise till al dente. Reserve.
    7. In the center of 4 plates, make a small mound with the mustard greens. Place pork chops against the greens. Place turnips around the greens and pork chops, and lightly ladle over the reserved pomegranate sauce. Serve immediately.
    8. This recipe yields 4 servings.
    9. Comments:This recipe has a wonderful complex flavor. Hidden in the marinade you combine fruit, garlic and chili which go great with bacon from the braised greens. I also like the Asian influence from the soy and ginger. This is a knockout of a dish.

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