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Nutrition Facts
Serving Size 1 (130g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 230
Calories from Fat 122		(53%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.1g
Cholesterol 64mg		21%
Sodium 535mg		22%
Potassium 558mg		15%
Total Carbohydrate 1.5g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.2g
Protein 24.6g		49%
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Blueberry Pomegranate-Tarragon Marinated Pork Chops

Recipe #365773 | 55 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: WiGal
Apr 13, 2009

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.

SERVES 4 (change servings and units)

Ingredients

Blueberry Pomegranate-Tarragon Marinade

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.