Ingredients
- 4 4-ounce boneless pork chops
- Blueberry Pomegranate-Tarragon
- Marinade recipe
- Paprika to taste
- 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
- Pour marinade over pork chops and turn pieces several times to coat evenly. Marinate 30 minutes.
- 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.
- Blueberry Pomegranate-Tarragon Marinade - Serves 4 (makes about 1/2 cup marinade) - Combine all ingredients in a jar, secure with a tight-fitting lid and shake vigorously.
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