Pomegranate BBQ Pork Chops Recipe
Pork chops with a Pomegranate BBQ sauce
Ingredients
- 2 T. Brown Sugar
- 1/4 C. Chinese Black Vinegar
- 1/4 C. Mirin Sauce
- 1 t. Sriracha Sauce
- 2 C. Water
- 2T. Kosher Salt
- 1t. Freshly Ground Black Pepper
- 1 C Hoisin Sauce
- 1/4 C. Pomegranate Molasses
- 1/4 C. Honey
- 1/2 C. Vegetable Broth
- 12 Dried Mission Figs
- 1 1/2 sticks Butter; unsalted; room temperature
- 1 Cup Water
- Kosher Salt; to taste
- 24 Fingerling Potatoes
- 1/4 C. Canola Oil
- Kosher Salt; to taste
- 4 Swiss Chard
- 8 Cloves of Garlic; minced
- 6 Slices Applewood Smoked Bacon
- 2 Yukon Gold Potatoes
- Kosher salt; to taste
- 6 10 oz Loin Pork Chops
Pork Chop Brine
Pomegranate BBQ Sauce
Fig Butter
Pan Roasted Fingerlings
Braised Chard
Garnish
Pork Chop
Instructions
- Combine all Pork Chop Brine ingredients in a large bowl.
- Add pork chops, cover, and marinate in refrigerator overnight.
- Combine all Pomegranate BBQ Sauce recipes in a medium saute pan and simmer for ten minutes.
- Store in airtight container in fridge overnight.
- For Fig Butter; bring figs and water to a simmer over medium to low heat in a saute pan.
- Allow figs to fully reconstitute.
- Drain water from figs and chop then in food processor.
- Allow figs to cool; add to butter and whip until soft.
- Store in airtight container till needed
- Begin the Pan Roasted Fingerlings by cutting them in half lengthwise.
- Heat oil in an oven safe pan.
- Add potatoes to pan, season with salt and pepper to taste.
- When potatoes start to brown, place in a 350 degree oven until they are fork tender.
- Chop the chard in large pieces.
- In a large saute pan, render the bacon until it is crisp.
- Add garlic and chard; cook until it begins to wilt.
- Remove from heat and allow chard to braise in its own juices.
- Season with salt and pepper; hold warm until pork chops are done.
- Create the garnish by spiral cutting the Yukon Potatoes.
- Fry in deep fat and season with salt.