2 ounces peanut oil
4 dried red chiles
4 ounces garlic chopped
4 ounces sliced ginger
1 bunch green onions, chopped
2 cups pomegranate juice or pomegranate syrup
1/2 cup rice wine vinegar
1 tablespoon fresh ground black pepper
6 ounces tamarind paste
4 ounces brown sugar
2 tablespoons coriander, toasted, crushed
2 ounces soy sauce
Prepare the pomegranate marinade. In a saute pan, heat the oil. Add the chilies and cook for 15 seconds. Transfer to a deep casserole, and add the garlic, ginger, green onions, pomegranate juice, rice wine vinegar, pepper, tamarind paste, brown sugar, coriander, and soy sauce.
Place the pork rack in the marinade and let it marinate it for 3 hours or up to 2 days, refrigerated.
Remove the pork from the marinade. Season with salt and pepper. Divide the marinade into 2 portions. Reserve.
In a saute pan, over high heat, add the olive oil and 1 ounce of butter. Sear pork until golden. Transfer to a preheated 350-degree F. oven and roast for 20 minutes, basting with half of the reserved marinade every 5 minutes. Slice the chops apart and continue cooking until meat thermometer inserted into the chops reads 150 to 160 degrees F, another 5-7 minutes.
Meanwhile, in a saucepan, bring the remaining half marinade to a boil and reduce until thickened. Strain. Whisk in 4 ounces of butter. Season, to taste, with salt and pepper. Reserve.