ROASTED DOUBLE-CUT PORK CHOP MARINATED IN POMEGRAN Recipe

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INGREDIENTS:

  • 1 1 1(8-rib) pork rack, frenched
  • Pomegranate Marinade, recipe follows
  • Salt and freshly ground pepper
  • 2 2 2ounces OUNCE_USVolumeolive oil
  • 12 12 12ounces OUNCE_USVolumeunsalted butter
  • 2 2 2ounces OUNCE_USVolumethick sliced smoked bacon, cut into big cubes
  • 2 2 2whole, unpelled heads garlic, split in half horizontally
  • 2 2 2pounds POUNDWeightmustard greens, washed, trimmed, cut into 3 inch squares
  • 12 12 12ounces OUNCE_USVolumechicken stock
  • 1 1 1pound POUNDWeightbaby turnips, trimmed, pelled, cut into quarters
  • 1 1 1tablespoon TABLESPOON_USVolumesugar
Pomegranate Marinade
  • 2 2 2ounces OUNCE_USVolumepeanut oil
  • 4 4 4dried red chilies
  • 4 4 4ounces OUNCE_USVolumegarlic chopped
  • 4 4 4ounces OUNCE_USVolumeginger sliced
  • 1 1 1bunch green onions, chopped
  • 2 2 2cups CUP_USVolumepomegranate juice
  • 1/2 0.5 0.5cup CUP_USVolumerice wine vinegar
  • 1 1 1tablespoon TABLESPOON_USVolumefresh ground black pepper
  • 6 6 6ounces OUNCE_USVolumetamarind paste
  • 4 4 4ounces OUNCE_USVolumebrown sugar
  • 2 2 2tablespoons TABLESPOON_USVolumecoriander, toasted, crushed
  • 2 2 2ounces OUNCE_USVolumesoy sauce
Instructions for Roasted Double-cut Pork Chop Marinated in Pomegran Recipe

  1. Place the pork rack in the marinade and let it marinade for 3 hours, refrigerated. Remove the pork from the marinade. Season with the salt and pepper. Divide the marinade into 2 portions. Reserve.
  2. In sauté pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350 degrees 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 to 160 degrees F. Allow to rest for 10 minutes before slicing into chops.
  3. 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.
  4. 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 oz chicken stock. Cover and cook for 20 minutes, stirring occasionally. Reserve.
  5. 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.
  6. 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.
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.
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ABOUT THIS RECIPE

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.

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