Man breads pounded pork chops in panko prior to frying, however the star of the show is his bright, acidic chowchow made with green tomatoes, tomatillos, cabbage and jalapeño!
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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, approximately chopped
2 jalapeños, seeded, deveined and minced
2 red bell peppers, seeded, deveined and cut into 1/4-inch dice
1 big Vidalia onion, cut into 1/4-inch dice
1/3 medium head cabbage, sliced
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 required
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. Give 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 include the tomatillos, green tomatoes, garlic, jalapeños, red peppers, onions and cabbage. Reduce the heat to a simmer and cook, stirring periodically, until the vegetables are completely softened, 20 to 25 minutes. Remove the chowchow to a bowl and let cool. Refrigerate, covered, for approximately 1 month.
For the pork chops: Set one pork slice in the center of a large cutting board. Cover the slice with a sheet of heavy cling wrap. With a meat mallet, pound out the pork slice to an even 1/4-inch density, working from the middle out. Repeat with the remaining pork chops.
Combine all of the panko in a shallow meal and season with salt and pepper. In another shallow dish integrate the flour with the granulated garlic, onion powder, and some salt and pepper. Blend the eggs with the half-and-half and contribute to a 3rd shallow dish; spray with salt and pepper. Take a pork slice and dip the meat (not the bone) into the flour, then into the egg, and finally into the panko, ensuring the slice is well-breaded. Repeat for the staying pork chops. Let the breaded pork chops rest for 5 to 10 minutes prior to cooking.
Heat the canola oil in a large cast-iron frying pan over medium-high heat. Add a pork slice to the hot oil and cook till golden brown on both sides, 4 minutes per side. Get rid of to a paper-towel-lined baking sheet to drain pipes. 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 slice.
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