Prepare the Pomegranate Marinade: In a sauté pan, heat the oil. Add the chilies and cook for 15 seconds. Transfer to a deep casserole, and add the rest of the ingredients.

Place the pork rack in the marinade and let it marinade for 3 hours, refrigerated. Remove the pork from the marinade. Season with the salt and pepper. Divide the marinade into 2 portions. Reserve.

In sauté pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350 degree oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes. Cook until the thermometer inserted into the rack reads 150 to 160 degrees. Allow to rest for 10 minutes before slicing into chops.

Meanwhile, in a sauce pan, bring the remaning half marinade to a boil and reduce until thickned. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.

In a sauté pan, heat the remaining 1-ounce of olive oil. Saute the smoked bacon and garlic until golden. Add 4 ounces of butter and when melted, add the mustard greens. Season with salt and pepper. Deglaze with 6 ounces Chicken Stock. Cover and cook for 20 minutes, stirring occasionally. Reserve.

In another sauté pan, heat the remaining 3 ounces of butter and melt. Add turnips and sauté to golden brown. Add 6 ounces of chicken stock and 1 tablespoon of sugar. Braise until al denté. Reserve.

In the center of 4 plates, make a small mound with the mustard greens. Place pork chops against the greens. Place turnips around the greens and pork chops, and lightly ladle over the reserved pomegranate sauce. Serve immediately.

This recipe yields 4 servings.

Comments: This recipe has a wonderful complex flavor. Hidden in the marinade you combine fruit, garlic and chili that go great with bacon from the braised greens. I also like the Asian influence from the soy and ginger. This is a knockout of a dish.