| Roasted Double-cut Pork Chop Marinated in Pomegranate This recipe has a wonderful complex flavor. Hidden in the marinade you combine fruit, garlic and chili that 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. Ingredients 1 (8-rib) pork rack, frenched
Pomegranate Marinade (recipe below)
Salt and freshly ground pepper
2 ounces olive oil
12 ounces unsalted butter
2 ounces thick-sliced smoked bacon, cut into big cubes
2 whole, unpelled heads garlic, split in half horizontally
2 pounds mustard greens, washed, trimmed, cut into 3-inch squares
12 ounces chicken stock
1 pound baby turnips, trimmed, pelled, cut into quarters
1 tablespoon sugar Pomegranate Marinade: 2 ounces peanut oil
4 dried red chilies
4 ounces garlic, chopped
4 ounces ginger sliced
1 bunch green onions, chopped
2 cups pomegranate juice
1/2 cup rice wine vinegar
1 tablespoon fresh ground black pepper
6 ounces tamarind paste
4 ounces brown sugar
2 tablespoons coriander, toasted, crushed
2 ounces soy sauce Directions - Place the pork rack in the marinade and let marinade for 3 hours, refrigerated. Remove the pork from the marinade. Season with the salt and pepper. Divide the marinade into 2 portions. Reserve.
- In sauté pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350°F oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes. Cook until the thermometer inserted into the rack reads 150-160°F. Allow to rest for 10 minutes before slicing into chops.
- Meanwhile, in a sauce pan, bring the remaning half marinade to a boil and reduce until thickned. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.
- In a sauté pan, heat the remaining 1 ounce of olive oil. Saute the smoked bacon and garlic until golden. Add 4 ounces of butter and, when melted, add the mustard greens. Season with salt and pepper. Deglaze with 6 ounces chicken stock. Cover and cook for 20 minutes, stirring occasionally. Reserve.
- In another sauté pan, heat the remaining 3 ounces of butter and melt. Add turnips and sauté to golden brown. Add 6 ounces of chicken stock and 1 tablespoon of sugar. Braise until al denté. Reserve.
- Prepare the pomegranate marinade. In a sauté pan, heat the oil. Add the chilies and cook for 15 seconds. Transfer to a deep casserole, and add the rest of the ingredients.
Presentation: 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. |
