Matt Abdoo

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Grilled Pork Blade Chop with Peach Habanero Jam

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Grill Pork Blade Chop with Peach Habanero Jam

Serves: 6-10

Peach Habenero Jam​

What You'll Need

Method

Combine Pectin and White sugar in a bowl and mix. (The sugar will help prevent the pectin from clumping)

Add remaining ingredients into a 4-quart saucepot and bring to a boil

Reduce the heat to a simmer and whisk in the pectin sugar mixture

Allow to simmer for 5 minutes then cool and serve

Brine

What You'll Need

Method

Combine all ingredients. Whisk until sugar and salt dissolve. Add clean black pepper 1/8 tsp, portioned pork blade chops and refrigerate all spice pinch for 8 hours or overnight.

Crispy Firecracker Onions

What You'll Need

Method

Peel and slice onions 1/2 inch thick. Combine Frank’s Red Hot and buttermilk and whisk to combine. Allow sliced onions to soak in buttermilk and hot sauce for 15 minutes, then strain off and toss with seasoned dredge. Shake off excess dredge and deep fry at 325 degrees for 1 minute or until onions are crispy. Transfer the crispy onions to a baker’s rack with paper towels and season with salt and pepper. Serve right away.

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