Pomegranate BBQ Pork Chops {Kona Cafe, Polynesian Resort}

Instructions

Brine

1. Combine all Pork Chop Brine ingredients in a large bowl.
2. Add pork chops, cover, and marinate in the refrigerator overnight.

BBQ Sauce

1. Combine all Pomegranate BBQ Sauce recipes in a medium saucepan and simmer for ten minutes.
2. Store in an airtight container in the fridge overnight.

Fig Butter

1. For Fig Butter; bring figs and water to a simmer over medium to low heat in a saucepan.
2. Allow figs to fully reconstitute.
3. Drain water from figs and chop them in a food processor
4. .Allow figs to cool; add to butter and whip until soft
5. .Store in airtight container till needed

Fingerlings

1. Begin the Pan Roasted Fingerlings by cutting them in half lengthwise.
2. Heat oil in an oven safe pan
3. .Add potatoes to pan, season with salt and pepper to taste.
4. When potatoes start to brown, place in a 350 degree oven until they are fork tender.

Swiss Chard

1. Chop the chard in large pieces.
2. In a large saute pan, render the bacon until it is crisp.
3. Add garlic and chard; cook until it begins to wilt.
4. Remove from heat and allow chard to braise in its own juices.
5. Season with salt and pepper; hold warm until pork chops are done.
6. Create the garnish by spiral cutting the Yukon Potatoes.
7. Fry in deep fat and season with salt.

Pork Chops

1. Remove the pork chops from the brine and place on a medium-high grill.
2. Grill on each side for about 5 minutes each.
3. Brush on the BBQ sauce and grill for about 2 minutes, flip.
4. Brush the BBQ on the other side and grill again for another 2 minutes.
5. Serve the pork chops with the swiss chard and fingerlings, garnish the dish