Pomegranate BBQ Pork Chops- Kona Cafe

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Ingredients – Pork Chop Brine
 2 T. Brown Sugar
1/4 C. Chinese Black Vinegar
1/4 C. Mirin Sauce
1 t. Sriracha Sauce
2 C. Water
2T. Kosher Salt
1t. Freshly Ground Black Pepper

 Ingredients – Pomegranate BBQ Sauce
1 C Hoisin Sauce
1/4 C. Pomegranate Molasses
1/4 C. Honey
1/2 C. Vegetable Broth

 Ingredients – Fig Butter 
 12 Dried Mission Figs
1 1/2 sticks Butter; unsalted; room temperature
1 Cup Water
Kosher Salt; to taste

Ingredients – Pan Roasted Fingerlings 
24 Fingerling Potatoes
1/4 C. Canola Oil
Kosher Salt; to taste

 Ingredients – Braised Chard
 4 Swiss Chard
8 Cloves of Garlic; minced
6 Slices Applewood Smoked Bacon

Ingredients – Garnish 
2 Yukon Gold Potatoes
Kosher salt; to taste

 Ingredients – Pork Chop 
6 10 oz Loin Pork Chops

 Combine all Pork Chop Brine ingredients in a large bowl. Add pork chops, cover, and marinate in refrigerator overnight. Combine all Pomegranate BBQ Sauce recipes in a medium saucepan and simmer for ten minutes. Store in airtight container in fridge overnight. For Fig Butter; bring figs and water to a simmer over medium to low heat in a saucepan. Allow figs to fully reconstitute. Drain water from figs and chop then in food processor. Allow figs to cool; add to butter and whip until soft. Store in airtight container till needed Begin the Pan Roasted Fingerlings by cutting them in half lengthwise. Heat oil in an oven safe pan. Add potatoes to pan, season with salt and pepper to taste. When potatoes start to brown, place in a 350 degree oven until they are fork tender. Chop the chard in large pieces. In a large saute pan, render the bacon until it is crisp. Add garlic and chard; cook until it begins to wilt. Remove from heat and allow chard to braise in its own juices. Season with salt and pepper; hold warm until pork chops are done. Create the garnish by spiral cutting the Yukon Potatoes. Fry in deep fat and season with salt.


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