WEEKDAYS 1e|12c|p

Pork Chops with Chow Chow

Michael Symon
Servings: 6
1 to 30 min

A fun and simple meal!

  • Ingredients
  • step-by-step directions
Pork Chops with Chow Chow
  • 4 Bone-in and Thick Cut Pork Chops
  • Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper
  • 2 Ears Corn
  • 1 medium Green Bell Peppers (seeded and chopped)
  • 2 medium Red Bell Pepper (seeded and chopped)
  • 1 medium Yellow Pepper (seeded and chopped)
  • 1 Onion (peeled and quartered)
  • 2 Fresh Jalapenos (stemmed and chopped)
  • 1 1/2 cups White Vinegar
  • 1/2 cup Water
  • 1 3/4 cups Sugar
  • 2 tablespoons Salt
  • 1 teaspoon Whole Allspice
  • 1 Cinnamon stick
  • 1 teaspoon Celery Seeds
  • 1 teaspoon Mustard Seeds
  • 1 1/2 teaspoon Whole Black Peppercorns
  • cilantro to garnish
  • Preheat a grill or grill pan to medium high. Once hot, season the pork chops on both sides with salt and freshly ground pepper. Sear the pork chops for about 2 minutes per side over the hottest part of the grill. Move to a cooler spot of the grill to allow them to finish and come to an internal temperature of 145F.
  • Combine the white vinegar, water, sugar, salt, allspice, cinnamon, celery seeds, mustard seeds, and peppercorns in a saucepan over high heat. Simmer for 30 minutes and set aside, removing cinnamon stick when ready to use.
  • Place the peppers, onions, and jalapeno in a food processor, and then pulse a few times. Cut the corn off the two ears. In a sauté pan, combine the corn and peppers mixture, season with salt and pour in the pickling liquid and bring to a boil over high heat. Once boiling, reduce heat to a simmer, and then cook for 15 to 20 minutes. Pour into a jar, seal, and keep refrigerated up to two weeks.
  • Serve pork on top of spoonful of chow chow. Garnish with cilantro.
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