Roasted Double-Cut Pork Chop Marinated In Pomegran

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Wolfgang Puck


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1 (8-rib) pork rack, frenched

Pomegranate Marinade, recipe follows

Salt and freshly ground pepper

2 ounces olive oil

12 ounces unsalted butter

2 ounces thick sliced smoked bacon, cut into big cubes

2 whole, unpelled heads garlic, split in half horizontally

2 pounds mustard greens, washed, trimmed, cut into 3 inch squares

12 ounces chicken stock

1 pound baby turnips, trimmed, pelled, cut into quarters

1 tablespoon sugar

2 ounces peanut oil

4 dried red chilies

4 ounces garlic chopped

4 ounces ginger sliced

1 bunch green onions, chopped

2 cups pomegranate juice

1/2 cup rice wine vinegar

1 tablespoon fresh ground black pepper

6 ounces tamarind paste

4 ounces brown sugar

2 tablespoons coriander, toasted, crushed

2 ounces soy sauce

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