Roasted Pomegranate-Marinated Double-Cut Pork Chops

Recipe Ingredients

1		Eight-rib pork rack - frenched
		Pomegranate Marinade - (see below)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 oz	56g	Olive oil
12 oz	340g	Unsalted butter
2 oz	56g	Thick-sliced smoked bacon - cut into big cubes
2		Garlic heads - unpeeled, and
		Split in half horizontally
2 lbs	908g / 32oz	Mustard greens - washed, trimmed,
		And cut into 3" squares
12 oz	340g	Chicken Stock - (see recipe)
1 lb	454g / 16oz	Baby turnips - trimmed, peeled,
		And cut into quarters
1 tablespoon	15ml	Sugar
		Pomegranate Marinade
2 oz	56g	Peanut oil
4		Dried red chilies
4 oz	113g	Garlic chopped
4 oz	113g	Ginger sliced
1		Green onions - chopped
2 cups	474ml	Pomegranate juice
1/2 cup	118ml	Rice wine vinegar
1 tablespoon	15ml	Freshly-ground black pepper
6 oz	170g	Tamarind paste
4 oz	113g	Brown sugar
2 tablespoons	30ml	Coriander - toasted, crushed
2 oz	56g	Soy sauce

Recipe Instructions

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 rest of the ingredients.

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.

In saute pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350 degree 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. 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 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 Chicken Stock. Cover and cook for 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. 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.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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