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1
Place the pork rack in the marinade and let it marinate it for 3 hours, refrigerated.
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2
Remove the pork from the marinade.
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3
Season with salt and pepper.
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4
Divide the marinade into 2 portions.
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5
Reserve.
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6
In a saute pan, over high heat, add the olive oil and 1 ounce of butter.
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7
Sear pork until golden.
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8
Transfer to a preheated 350-degree F. oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes.
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9
Cook until meat thermometer inserted into the rack reads 150 to 160 degrees F. Allow to rest for 10 minutes before slicing into chops.
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10
Meanwhile, in a saucepan, bring the remaining half marinade to a boil and reduce until thickened.
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11
Strain.
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12
Whisk in 4 ounces of butter.
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13
Season, to taste, with salt and pepper.
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14
Reserve.
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15
In a saute pan, heat the remaining 1-ounce of olive oil.
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16
Saute the smoked bacon and garlic until golden.
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17
Add 4 ounces of butter and when melted, add the mustard greens.
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18
Season with salt and pepper.
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19
Deglaze with 6 ounces of chicken stock.
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20
Cover and cook for about 20 minutes, stirring occasionally.
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21
Reserve.
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22
In another saute pan, heat the remaining 3 ounces of butter and melt.
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23
Add turnips and saute to golden brown.
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24
Add 6 ounces of chicken stock and 1 tablespoon of sugar.
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25
Braise until al dente.
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26
Season with salt and pepper.
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27
Reserve.
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28
In the center of 4 plates, make a small mound with the mustard greens.
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29
Place pork chops against the greens.
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30
Place turnips around the greens and pork chops, and lightly ladle over the reserved pomegranate sauce.
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31
Serve immediately.
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32
Prepare the pomegranate marinade.
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33
In a saute pan, heat the oil.
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34
Add the chilies and cook for 15 seconds.
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35
Transfer to a deep casserole, and add the garlic, ginger, green onions, pomegranate juice, rice wine vinegar, pepper, tamarind paste, brown sugar, coriander, and mushroom soy sauce.
