Blueberry Pomegranate Tarragon Marinated Pork Chops
Elevate your dinner game with these irresistible Blueberry Pomegranate Tarragon Marinated Pork Chops—a symphony of bold, fruity sweetness and herbaceous depth that will leave your taste buds dancing. This recipe combines the antioxidant-rich power of fresh blueberries and pomegranate juice with the earthy, slightly anise-like notes of tarragon, creating a marinade that deeply infuses the pork chops with complex flavors. After a quick sear and a glossy reduction sauce enhanced with honey and balsamic vinegar, these chops burst with caramelized edges and an aromatic finish. Perfect for a gourmet weeknight meal or an impressive dinner party centerpiece, this dish is not only easy to prepare but also pairs beautifully with roasted vegetables or a light green salad. With its unique blend of flavors, this recipe is a must-try for foodies who love to experiment with vibrant ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 cup Fresh blueberries
- 1 cup Pomegranate juice
- 2 tablespoons Fresh tarragon leaves, chopped
- 2 tablespoons Honey
- 3 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Butter
Instructions
In a blender or food processor, combine the blueberries, pomegranate juice, tarragon, honey, garlic, olive oil, salt, and pepper. Blend until smooth to create a marinade.
Place the pork chops in a resealable plastic bag or shallow dish. Pour the marinade over the pork chops, ensuring they are fully coated. Seal the bag or cover the dish tightly, then refrigerate for at least 4 hours, preferably overnight.
Remove the pork chops from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels to remove excess marinade, reserving the marinade for later use.
Heat a large skillet or grill pan over medium-high heat. Add a tablespoon of olive oil if necessary to prevent sticking. Sear the pork chops for 4-5 minutes per side, or until they develop a golden-brown crust and are cooked to an internal temperature of 145°F (63°C). Remove the chops from the pan and let them rest on a plate, tented with foil.
In the same pan, add the reserved marinade and balsamic vinegar. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
Whisk in the butter to create a glossy finish for the sauce. Taste and adjust seasoning if needed.
Serve the pork chops drizzled with the reduction sauce. Garnish with additional fresh tarragon or blueberries, if desired.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 90.4 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
