For relish, combine lime juice, honey, cilantro, and cumin in a bowl. Dice tomato, pawpaw, mango, roasted pepper and onion to 1/4-inch squares. Add diced vegetable to lime juice mixture and toss. Season, to taste, with kosher or sea salt, and let stand at least 30 minutes and up to overnight in the refrigerator, tightly covered.
Preheat a grill to medium heat.
For the marinade, combine all ingredients and mix well. Grill pork chops to medium, about 10 minutes per side, brushing with marinade until juice runs clear when pressed or when an instant-read thermometer reads 150 degrees F. Slice plantains 1/8-inch thick. Fry in hot oil until lightly browned. Remove and drain on paper towels.
Sauce each plate with 1/4 cup hot country ham jus. Garnish with a generous soup spoonful of relish and crown with 2 slices fried plantains.
Combine ham bone and stock in a large pot and bring to a simmer. Simmer until reduced to 1 cup. Strain.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jim Woolford, Seelbach Hilton, Oakroom Restaurant
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