Sweet Crunch Pork Chop With Chow-Chow And Sweet Potatoes

Serves: 3

Amos O'Hara

1 January 1970

Based on User reviews:

52

Spice

40

Sweetness

41

Sourness

41

mins

Prep time (avg)

5

Difficulty

Ingredients:

1 cup

Black Peppercorn

1

Salt

2

Bay Leaves (dried)

1 tsp

Chili Flakes

1.5 cups

Ice

2

Sweet Potatoes (peeled and cut into 1-inch pieces)

2 tbsps

Olive Oil (plus more as necessary)

1 tbsp

Dark Brown Sugar

1

Ground Black Pepper

1 cup

Apple Cider Vinegar

3 tbsps

Sugar

1 tbsp

Mustard Seed

2 tsps

Turmeric

1 tsp

Crushed Red Pepper Flakes

2 cups

Green Cabbage (diced)

2 cups

Green Tomatoes (diced)

1 cup

Red Bell Pepper (diced)

1 tbsp

Garlic (minced)

1

Bay Leaf (dried)

1 large

Egg (lightly beaten)

Directions:

1

For the pork chop brine: In a saucepan, combine the peppercorns, salt, bay leaves, chili flakes and 1 1/2 cups water

2

Bring to a simmer and cook for 5 minutes, stirring to dissolve the salt

3

Remove the brine from the heat and add the ice to cool it down

4

Place the pork chops in a baking dish and pour the cooled brine over them

5

Let the pork chops sit in the fridge while you prepare the rest of the dish

6

For the sweet potatoes: Preheat the oven to 350 degrees F

7

On a baking sheet, toss the sweet potatoes with the oil, brown sugar and some salt and pepper

8

Roast the potatoes until tender and cooked through, 30 to 40 minutes

9

For the chow-chow: In a large saucepan, bring the vinegar, sugar, salt and 1/2 cup water to a boil

10

Add the mustard seed, turmeric and crushed red pepper flakes and stir

11

Add the cabbage, tomatoes, bell pepper, garlic and bay leaf and bring to a boil

12

Reduce the heat and let simmer, stirring occasionally, until the relish is thick and saucy, 15 to 20 minutes

13

To cook the pork chops: Remove the pork chops from the brine and pat dry with paper towels

14

Sprinkle with salt

15

Place the egg and panko in separate shallow bowls

16

One at a time, dip the pork chops first in the egg and then in the panko to coat both sides

17

Heat 2 tablespoons olive oil in a large skillet over medium-high heat

18

Fry the pork chops in batches, adding more oil as needed, until crispy, browned and cooked through, about 5 minutes per side

19

Serve the pork chops topped with the chow-chow and the sweet potatoes on the side