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Pomegranate Glaze for Pork Chops2 Servings Chef Lisa Dupar |
| • | 3 cups The Perfect Purée Pomegranate Concentrate, thawed |
| • | 16 slices of bacon cut into strips |
| • | 2 onions sliced julienne in strips |
| • | 5 tbsp. chopped freshly peeled garlic |
| • | 1 cup soy sauce |
| • | 1 tbsp. chopped fresh ginger |
| • | 1 cup maple syrup |
| • | 1/2 cup balsamic vinegar |
| Method: | |
| 1. | Sweat the bacon, onions and fresh garlic together until translucent. Pull mix out and let grease drain. Reduce the soy, pomegranate puree, ginger, syrup, and vinegar until starting to get syrupy. Add the bacon onion mix back in. Cool. |
| 2. | For chops: Season and grill 2-4 oz. pork chops. Pull off grill after marked on both sides and place in small skillet. Spoon the glaze over the chops and finish heating in oven, being careful not to overcook. |
| Serving Suggestions: | |
| Serve with mashed potatoes, 2 chops, glaze, a sprinkle of pomegranate seeds, and a strip of precooked hempler’s bacon for garnish. Add seasonal veggies to plate. | |