1 pound tomatillos, husk removed, washed, cut int 1/8 wedges
1 pound green tomatoes, 1/4 dice
1 large vidalia onion, 1/4 dice
2 red bell peppers, seeded, deveined, 1/4 dice
2 jalapeños, seeded, deveined, minced
2 cups apple cider vinegar
1 cup sugar
1 tablespoon Kosher salt
1 tablespoon turmeric
3 bay leaves
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon dry mustard
4 long bone-in pork chops, 1 pound, frenched by butcher
1 cup all purpose flour
4 large eggs, beaten
1 cup buttermilk
4 cups panko bread crumbs, grind 1/2 until ground
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons fresh ground black pepper
2 teaspoons Kosher salt
2 cups canola oil
How to Make It
In a heavy bottom pot combine the vinegar, sugar, salt, turmeric bay leaves, celery seed, mustard seed, and dry mustard, over medium-high heat bring the spices to a boil, then immediately turn down to a simmer and cook 5 to 10 minutes to extract all the flavors of the spices. Bring Liquid back to a boil and add the tomatillos, green tomatoes, red peppers,vidalia onion, and jalapeños. Reduce the heat to a simmer, stirring occasionally, and cook until the chow chow about 20 to 25 minutes. Remove the chow chow from the pot into a bowl to cool. Once chow chow is cooled refrigerate covered.
Preheat oven to 350°F.
Place a large cutting board on your counter top, take one of the pork chops and lay it in the middle of the board, cover the chop with heavy plastic wrap. With a meat mallet, start to pound thin the pork chop from the middle out until the pork is 1/4 thick, do the same to the remaining pork chops. In a medium mixing bowl add the panko bread crumbs, garlic powder, onion powder, black pepper, and salt, combine well and set aside. In two separate medium mixing bowls add all purpose flour to one and the beaten eggs and buttermilk to the other. To bread the pork chops, arrange the 3 mixing bowls in this order, all purpose flour then beaten eggs and buttermilk then seasoned panko bread crumbs. Take a pork chop and dip the thin pounded meat ( do not bread the bone ) into the flour, then the egg, and then into the seasoned bread crumbs, making sure the bread crumbs are completely covering the pork chop. Repeat the process to the remaining pork chops and place the pork chops on a baking tray. In a large sauté pan, over medium- high heat, add 1/2 cup of the canola oil to the pan, allow the oil to heat and add one pork chop to the hot oil, cook the pork chop till golden brown on both sides, 4 minutes per side. Remove the pork chop and place on a paper towel lined baking tray. Repeat this cooking process to the remaining 3 pork chops, adding canola oil as needed to fry the other chops. Place the pork chops into a 350°F oven for 8 to 10 minutes to finish cooking the pork chops. On 4 large plates place one pork chop, take 3/4 cup of chow chow and spoon over the middle of each pork chop. Serve immediately.
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