Blueberry Pomegranate Tarragon Marinated Pork Chops Recipes

Steps:

• Place the pork rack in the marinade and let it marinate it for 3 hours, refrigerated.
• Remove the pork from the marinade. Season with salt and pepper. Divide the marinade into 2 portions. Reserve.
• In a saute pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350-degree F. oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes. Cook until meat thermometer inserted into the rack reads 150 to 160 degrees F. Allow to rest for 10 minutes before slicing into chops.
• Meanwhile, in a saucepan, bring the remaining half marinade to a boil and reduce until thickened. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.
• In a saute 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 of chicken stock. Cover and cook for about 20 minutes, stirring occasionally. Reserve.
• In another saute pan, heat the remaining 3 ounces of butter and melt. Add turnips and saute to golden brown. Add 6 ounces of chicken stock and 1 tablespoon of sugar. Braise until al dente. Season with salt and pepper. Reserve.
• 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.
• Prepare the pomegranate marinade. In a saute pan, heat the oil. Add the chilies and cook for 15 seconds. Transfer to a deep casserole, and add the garlic, ginger, green onions, pomegranate juice, rice wine vinegar, pepper, tamarind paste, brown sugar, coriander, and mushroom soy sauce.

Steps:

• Put the chops on a flat surface and pound them lightly with a flat mallet.
• Blend the flour, salt and pepper, and coat the chops on both sides with the seasoned flour, patting to help it adhere. Shake off excess.
• Heat the oil in a large, heavy skillet. When it is quite hot add the chops and cook until nicely browned on one side, about 5 minutes. Turn the chops and cook until browned on the second side, about 5 minutes. Cook, turning occasionally, about 5 minutes longer. Transfer the chops to a warm platter.
• Pour off the fat from the skillet and add the onion. Cook, stirring, until wilted.
• Add the wine and cook, stirring, about 1 minute. Add the broth and tomato paste and cook, stirring, about 5 minutes. There should be about 3/4 cup of sauce. Add the tarragon and swirl in the butter. Put the chops in the sauce and stir them around until coated on all sides with the sauce. Serve.

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
• Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.

Steps:

• Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.

Steps:

• Preheat the oven to 425°F.
• Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.
• Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes.
• While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
• Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
• Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready.
• Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.
• Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.
• Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.