Updated: 12/14/2018 3:54 PM | Print Story |  Email

Pork the Halls: Pomegranate Pork Chops

All week long we are dishing up delicious recipes with the Minnesota Pork Board. The Executive Chef of Dellwood Country Club, Peter Christenson stopped by to make Pomegranate Pork Chops.

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Ingredients:
Pork chops
Plump Chef Original Shake
Plump Chef Haitian Love Rub
Olive oil
Bacon
Brussel sprouts
Sweet potatoes
Pomegranate
Pomegranate molasses

Equipment:
Vacuum sealer
Vacuum sealer bags
Anova Sous Vide  

Ingredients:
16 oz bone-in pork chops
Plump Chef Original Shake
Plump Chef Haitian Love Rub
Olive oil
Bacon
Brussel sprouts
Sweet potatoes
Pomegranate
Pomegranate molasses

Method:

-Season pork chop with Plump Chef Original seasoning
-Vacuum seal pork chop
-Set water bath with Anova Sous Vide cooker to 142 degrees F.
-Place pork chop in water bath a minimum of 75 minutes before serving.
-Wash and cut sweet potatoes into ½ inch slices. Place on half of cookie sheet.   
Season with olive oil and Plump Chef Haitian Love Rub.
-Clean and slice Brussel sprouts, toss in olive oil and season with Plump Chef Original seasoning.
Place on other half of cookie sheet.  Top with par cooked bacon strips and grease.
-Bake at 400 degrees for 30-35 minutes until soft and golden brown.
-Clean pomegranate and place seeds in a small container.