Blueberry Pomegranate-Tarragon Marinated Pork Chops |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Nick Stellino recipe that I copied from the newspaper. I do not see this recipe at his web site though. I have increased the tarragon. Preparation includes marinading time. Very healthy for a meat dish. I think this recipe would be good for chicken breasts also. RZ does not recognize this new vinegar by Pompeian who sells it. If you cannot buy the vinegar, try Blueberry Pomegranate Infused Red Wine Vinegar. Ingredients:
1 tablespoon dijon mustard |
2 teaspoons dried tarragon |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
1/3 cup blueberry pomegranate infused red wine vinegar |
2 tablespoons extra virgin olive oil |
1 tablespoon lemon juice |
16 ounces boneless pork chops, 4 of them |
paprika |
Directions:
1. 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.
2. Pour marinade over pork chops and turn pieces several times to coat evenly.
3. Marinate 30 minutes.
4. Prepare grill to medium high heat.
5. Remove pork chops from marinade (discarding excess marinade).
6. Sprinkle both sides with paprika.
7. Grill covered for about 8-9 minutes on each side or until barely pink in center.
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