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0.0 – 0 reviews • Pork
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
1 hr 5 min |
| Yield: |
4 servings |
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
1 hr 5 min |
| Yield: |
4 servings |
Ingredients
- 1/2 cup black peppercorns
- 1/2 cup salt
- 2 dried bay leaves
- 1 teaspoon chili flakes
- 1 1/2 cups ice
- 4 bone-in pork chops, pounded to 1/4-inch thick
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon dark brown sugar
- Salt and ground black pepper
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon mustard seed
- 2 teaspoons turmeric
- 1 teaspoon crushed red pepper flakes
- 2 cups diced green cabbage
- 2 cups diced green tomatoes
- 1/2 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 dried bay leaf
- Salt
- 1 large egg, lightly beaten
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil, plus more as necessary
Instructions
- For the pork chop brine: In a saucepan, combine the peppercorns, salt, bay leaves, chili flakes and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes, stirring to dissolve the salt. Remove the brine from the heat and add the ice to cool it down.
- Place the pork chops in a baking dish and pour the cooled brine over them. Let the pork chops sit in the fridge while you prepare the rest of the dish.
- For the sweet potatoes: Preheat the oven to 350 degrees F.
- On a baking sheet, toss the sweet potatoes with the oil, brown sugar and some salt and pepper. Roast the potatoes until tender and cooked through, 30 to 40 minutes.
- For the chow-chow: In a large saucepan, bring the vinegar, sugar, salt and 1/2 cup water to a boil. Add the mustard seed, turmeric and crushed red pepper flakes and stir. Add the cabbage, tomatoes, bell pepper, garlic and bay leaf and bring to a boil. Reduce the heat and let simmer, stirring occasionally, until the relish is thick and saucy, 15 to 20 minutes.
- To cook the pork chops: Remove the pork chops from the brine and pat dry with paper towels. Sprinkle with salt. Place the egg and panko in separate shallow bowls. One at a time, dip the pork chops first in the egg and then in the panko to coat both sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the pork chops in batches, adding more oil as needed, until crispy, browned and cooked through, about 5 minutes per side.
- Serve the pork chops topped with the chow-chow and the sweet potatoes on the side.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
737 |
| Total Fat |
35 g |
| Saturated Fat |
9 g |
| Carbohydrates |
57 g |
| Dietary Fiber |
10 g |
| Sugar |
21 g |
| Protein |
49 g |
| Cholesterol |
184 mg |
| Sodium |
1490 mg |
| Serving Size |
1 of 4 servings |
| Calories |
737 |
| Total Fat |
35 g |
| Saturated Fat |
9 g |
| Carbohydrates |
57 g |
| Dietary Fiber |
10 g |
| Sugar |
21 g |
| Protein |
49 g |
| Cholesterol |
184 mg |
| Sodium |
1490 mg |
