Tomahawk Pork Chops with Tomatillo-Green Tomato Chowchow

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Tomatillo-Green Tomato Chowchow:
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1 tablespoon celery seed
  • 1 tablespoon dry mustard
  • 1 tablespoon mustard seed
  • 1 tablespoon kosher salt
  • 1 tablespoon ground turmeric
  • 4 bay leaves
  • 1 pound tomatillos, husks removed, washed and cut into wedges
  • 1 pound green tomatoes, cut into1/2-inch dice
  • 5 cloves garlic, roughly chopped
  • 2 jalapenos, seeded, deveined and minced
  • 2 red bell peppers, seeded, deveined and cut into 1/4-inch dice
  • 1 large Vidalia onion, cut into 1/4-inch dice
  • 1/3 medium head cabbage, chopped
  • Tomahawk Pork Chops:
  • 4 bone-in pork chops (1 pound each), Frenched by butcher
  • 2 cups panko breadcrumbs, plus 1 cup finely ground
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 large eggs, beaten
  • 1/3 cup half-and-half
  • 2 cups canola oil, plus more as needed
Directions
  • For the chowchow: Combine the cider vinegar, sugar, celery seed, dry mustard, mustard seed, salt, turmeric and bay leaves in a heavy-bottomed pot over medium-high heat. Bring to a boil, then immediately lower to a simmer and cook for 5 to 10 minutes to extract all the flavors of the spices. Bring the liquid back to a boil and add the tomatillos, green tomatoes, garlic, jalapenos, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring occasionally, until the vegetables are fully softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for up to 1 month.

  • For the pork chops: Set one pork chop in the center of a large cutting board. Cover the chop with a sheet of heavy plastic wrap. With a meat mallet, pound out the pork chop to an even 1/4-inch thickness, working from the middle out. Repeat with the remaining pork chops.

  • Combine all of the panko in a shallow dish and season with salt and pepper. In another shallow dish combine the flour with the granulated garlic, onion powder, and some salt and pepper. Whisk the eggs with the half-and-half and add to a third shallow dish; sprinkle with salt and pepper. Take a pork chop and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, making sure the chop is well-breaded. Repeat for the remaining pork chops. Let the breaded pork chops rest for 5 to 10 minutes before cooking.

  • Heat the canola oil in a large cast-iron skillet over medium-high heat. Add a pork chop to the hot oil and cook until golden brown on both sides, 4 minutes per side. Remove to a paper-towel-lined baking sheet to drain. Repeat with the remaining pork chops, adding more oil as needed. Set the pork chops on plate and garnish with 3/4 cup of the chowchow, spooned over the center of each chop.


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