4 Bone-in and Thick Cut Pork Chops Salt and Freshly Ground Pepper Extra Virgin Olive Oil
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.
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
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.
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)
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.
cilantro to garnish
Serve pork on top of spoonful of chow chow. Garnish with cilantro.