Pomegranate Marinated Pork Chops Recipes

ROASTED DOUBLE-CUT PORK CHOP MARINATED IN POMEGRANATE WITH BRAISED MUSTARD GREENS AND TURNIPS

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.

MARINATED BAKED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
• Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
• Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 145 degrees F (63 degrees C).

BEST PORK CHOP MARINADE

Steps:

• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

POMEGRANATE GLAZED PORK

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

POMEGRANATE MARINATED PORK CHOPS RECIPE

Steps:

• Whisk olive oil, vinegar, rosemary, garlic, and black pepper together in a large glass or ceramic bowl. Add the pork chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from marinade, discard marinade, and season pork chops with salt.
• Cook the pork chops on the preheated grill until no longer pink in the center or an instant-read thermometer reads 145 degrees F, 7 to 10 minutes per side.
• Let chops rest for 3 to 5 minutes before serving.

BLUEBERRY POMEGRANATE-TARRAGON MARINATED PORK CHOPS

Steps:

• Prepare the Blueberry Pomegranate-Tarragon Marinade which makes about 1/2 cup marinade: combine mustard, tarragon, garlic, salt, pepper, vinegar, oil, and lemon juice in a jar, secure with a tight-fitting lid and shake vigorously.
• Pour marinade over pork chops and turn pieces several times to coat evenly.
• Marinate 30 minutes.
• Prepare grill to medium high heat.
• Remove pork chops from marinade (discarding excess marinade).
• Sprinkle both sides with paprika.
• Grill covered for about 8-9 minutes on each side or until barely pink in center.

FAVORITE MARINATED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork chops, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

SIMPLE MARINATED GRILLED PORK CHOPS

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.

EASY MARINATED PORK CHOPS RECIPE

Steps:

• In a gallon-sized resealable bag, combine oil, soy sauce, vinegar, Worcestershire sauce, lemon juice, Dijon, salt, pepper, parsley and garlic.
• Add pork to bag and let pork marinate for at least 6 hours (or overnight - the longer it marinates, the more tender and flavorful your pork chops will be).
• Remove pork from bag and discard marinade.
• Preheat grill to medium heat (or grill pan on a stove top) and grill pork chops for 5-7 minutes on each side or until internal temperature reaches 165 degrees F.