Roasted Pork Chops Pomegranate Pizzazz ® over Mashed Plantains
4 cups of water
1/4 cup kosher salt
2 tablespoons honey
3 garlic cloves, mashed
3 sprigs of rosemary
1 tablespoon peppercorns
10 Bigelow Pomegranate
Pizzazz ® tea bags
4 (3/4 inch thick) rib pork chops 8-10 ounces each (about 2 pounds
1 cup of boiling water
1/2 cup orange juice
2 tablespoons (30ml) brown sugar
4 large yellow plantains, rinsed and sliced into 2-inch chunks
with peel on
1 tablespoon canola oil
3 garlic cloves, minced
2 large shallots, diced (about 1/2 cup)
Salt and pepper
Combine water, salt, honey, garlic, rosemary and peppercorns in
a large pot, cover and bring to a fast boil. Remove from
heat. Add 5 Bigelow Pomegranate
Pizzazz® tea bags. Steep 20 minutes.
Remove tea bags from brine, extracting as much liquid as
possible. Allow to cool and chill until ready to use.
The brine should be completely cold before adding the pork
Combine pork chops and brine solution in a large plastic bag,
Chops should be completely submerged. Place the sealed bag in
a large glass bowl or container and refrigerate, at least 2 hours
or up to 4 hours.
Put plantains in a heavy saucepan with enough cold water to
cover. Bring to a rolling boil. Lower to medium heat
and simmer covered until the plantains are tender and peeking out
of the peel, about 20 minutes. Drain plantains, reserving
cooking liquid. When cool enough to handle, peel and mash the
plantains until smooth, adding cooking liquid as needed. Set
Remove the pork chops from the brine, rinse and pat dry.
Discard brine solution. Heat the olive oil in a large skillet
over medium-high heat until shimmering but not smoking.
Working in two batches, carefully add pork chops to skillet and
brown, about 3 minutes on each side. Transfer seared pork
chops to a baking pan and set aside.
Preheat oven to 400 degrees
Add 5 Bigelow Pomegranate
Pizzazz® tea bags to boiled water. Steep
5-8 minutes. Remove tea bags, extracting as much liquid
as possible. Add brewed tea, orange juice and brown sugar to
the skillet and simmer until reduced by about half. Pour
sauce over pork chops and place the baking pan in preheated
oven. Roast until an instant-read thermometer inserted
horizontally registers 150°F, 7-9 minutes. Remove from
oven and allow to rest 5 minutes before cutting.
While the pork chops roast, wipe the skillet clean and heat the
canola oil in a large skillet over medium heat. Add the
shallots and garlic and sauté about 3 minutes. Add the
plantains and sauté until heated through. Add salt and
pepper to taste.
Serve the pork chops over the mashed plantains. Pour sauce
over pork and garnish with a sprig of rosemary.