Grilled Pork Chop with Southern Chow Chow Image

Grilled Pork Chop with Southern Chow Chow

Make this Tonight - "A Southern-Inspired Mother’s Day Meal"

10
Prep Time
(Minutes)
25
Cook Time
(Minutes)

Ingredients

Grilled Pork Chop with Southern Chow Chow

  • Two x 1/2-inch thick bone-in pork chops
  • Pork Brine, recipe follows
  • Chow Chow, recipe follows
  • 3 slices fresh jalapeno
  • 3 sprigs cilantro

Pork Brine

  • 4 cups water
  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 4 cloves garlic
  • ½ orange, zest
  • 1 teaspoon black peppercorns
  • ½ tablespoon yellow mustard seeds
  • ¼ bunch thyme
  • ¼ bunch cilantro, leaves and stems

Southern Chow Chow

  • 1 tablespoon canola oil
  • 1 medium onions, small dice
  • 1 green bell pepper, small dice
  • 2 red bell peppers, small dice
  • ¼ small green cabbage, small dice
  • 3 tomatillos, small dice
  • 1 teaspoon salt
  • 1 ½ tablespoons sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon celery seeds
  • 2 teaspoon ground ginger
  • ½ teaspoon fresh grated turmeric
  • ½ teaspoon mustard powder
  • ½ cup white wine vinegar
  • 2 tablespoons water

Steps

Grilled Pork Chop with Southern Chow Chow

  1. Add pork chops to Pork Brine and place in the refrigerator for a minimum of 30 minutes or up to two hours.
  2. When ready to cook, remove the pork chops from the brine and pat dry.
  3. Heat a grill pan over medium high heat.
  4. Grill the pork chops until medium, turning often to create a nice deep brown on both sides, about 4-5 minutes on each side. The internal temperature should reach at least 145° F. Once cooked, remove from the grill and let rest for 5 minutes.
  5. Plate and top with warm (but not hot) Chow Chow. Garnish with jalapeno slices and sprigs of cilantro.

Pork Brine

  1. Add water, brown sugar, kosher salt, garlic, orange zest, black peppercorns, yellow mustard seeds, thyme and cilantro to a bowl and stir until sugar and salt are dissolved.

Southern Chow Chow

  1. In a large deep sauté pan or Dutch oven, add oil and sweat onions over medium low heat for 4 minutes until halfway soft, and no color. Add peppers, cabbage, tomatillos, salt, sugar and spices. Saute for a few minutes until you smell the spices. Add white wine vinegar and water, and cook until just tender, about 10 minutes. Let cool slightly before serving.