Sweet Crunch Pork Chop with Chow-Chow and Sweet Potatoes

Total Time:
1 hr 10 min
25 min
45 min

4 servings

  • Pork Chop Brine:
  • 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
  • Sweet Potatoes:
  • 2 sweet potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon dark brown sugar
  • Salt and ground black pepper
  • Chow-Chow:
  • 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
  • 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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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