Blueberry Pomegranate-Tarragon Marinated Pork Chops

  • 4 4-ounce boneless pork chops
  • Blueberry Pomegranate-Tarragon
  • Marinade recipe
  • Paprika to taste
Blueberry Pomegranate-Tarragon Marinade
  • 1/3 cup Pompeian Blueberry Pomegranate Infused Red Wine Vinegar
  • 2 tablespoons Pompeian Extra Virgin Olive Oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons dried tarragon
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • Pour marinade over pork chops and turn pieces several times to coat evenly. Marinate 30 minutes.
  • Preheat a lightly oiled grill rack or grill pan over medium high heat. Remove pork chops from marinade (discarding excess marinade). Sprinkle both sides with paprika. Cook pork 4 minutes on each side or until barely pink in center.
  • Blueberry Pomegranate-Tarragon Marinade - Serves 4 (makes about 1/2 cup marinade) - Combine all ingredients in a jar, secure with a tight-fitting lid and shake vigorously.


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