Blueberry Pomegranate-Tarragon Marinated Pork Chops Recipe #365773
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 Recipe#379227.
by WiGal
55 min | 40 min prep
SERVES 4
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
- 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.
- Pour marinade over pork chops and turn pieces several times to coat evenly.
- Marinate 30 minutes.
- Prepare grill to medium high heat.
- Remove pork chops from marinade (discarding excess marinade).
- Sprinkle both sides with paprika.
- Grill covered for about 8-9 minutes on each side or until barely pink in center.
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5 stars