Monday, July 19, 2010

Grilled Pork Chops with Asian Pomegranate Sauce-inspired by Wolfgang Puck


This recipe was inspired by Wolfgang Puck's recipe for double cut pork chops marinated in pomegranate. I'm sure that it's delicious, but I simplified the recipe for an everyday meal, and Jim and Patrick loved it. I served the chops with fried rice and some fresh green beans.
Tip: I freeze washed and dried whole chile peppers so that I have them whenever I need them. I just pull them out of the freezer bag and proceed as if they were fresh. You can also freeze a whole "hand" of ginger and then simply chop off what you need for a recipe.
Serves 4
  • 8 1 boneless pork chops, 1 1/2 inches thick
  • Pomegranate Marinade, recipe follows
  • Salt and freshly ground pepper
Pomegranate Marinade
  • 1 tbl OUNCE_USVolumecanola or other vegetable oil
  • 2 fresh red chilies (I used cayenne)
  • 2 ounces OUNCE_USVolumegarlic chopped
  • 2 ounces OUNCE_USVolumeginger sliced
  • 1/2 bunch green onions, chopped
  • 1 cups CUP_USVolumepomegranate juice
  • 1/4 0.5  cup CUP_USVolumerice wine vinegar
  • 11/2 tsp TABLESPOON_USVolumefresh ground black pepper
  • 1/4 cup OUNCE_USVolumebrown sugar
  • 1 tbl dry TABLESPOON_USVolumecoriander, toasted
  • 1/8 cup OUNCE_USVolumesoy sauce   
  • Big handful fresh coriander, chopped stems (Reserve the chopped leaves for garnish)
Chop garlic, ginger, chiles, green onions, and add all other ingredients. Place chops in a plastic bag and add marinade. Allow to marinate at least 2 hours and up to overnight.  Allow chops to come to room temperature before grilling. Preheat your grill and spray with Pam for Grilling.  Remove the pork chops from the marinade and grill over high heat for about 4 minutes per side. Meanwhile, place the marinade in a saucepan and bring to a boil. Mix 1 1/2 tsp cornstarch with 2 tbl soy sauce.  Lower the heat and add the cornstarch slurry.  Bring back to the boil, stirring.  Allow to simmer while pork chops are grilling. Arrange chops on a platter, pour sauce over and garnish with a generous amount of chopped coriander.

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