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Recipe courtesy of Chef Nick Stelino
4 4-ounce boneless pork chops
Blueberry Pomegranate-Tarragon Marinade recipe
Paprika to taste
Blueberry Pomegranate-Tarragon Marinade
(makes about 1/2 cup marinade)
1/3 cup Pompeian Blueberry Pomegranate Infused Red Wine Vinegar
2 tablespoons Pompeian Extra Virgin Olive Oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons dried tarragon
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
Combine all ingredients in a jar, secure with a tight-fitting lid and shake vigorously.
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Combine all marinade ingredients in a jar, secure with a tight-fitting lid and shake vigorously.
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Pour marinade over pork chops and turn pieces several times to coat evenly. Marinate 30 minutes.
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Preheat a lightly oiled grill rack or grill pan over medium high heat. Remove pork chops from marinade (discarding excess marinade). Sprinkle both sides with paprika. Cook pork 4 minutes on each side or until barely pink in center.
Nutrition information per serving, 1/4 of recipe: 190 calories, 9 g total fat (2.5 g saturated fat, 0 g trans fat), 65 mg cholesterol, 260 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugars, 24 g protein, Vitamin A 0%, Vitamin C 4%, Calcium 4%, Iron 6%
Read Smart Cooking with Chef Nick Stellino for more more great recipes.