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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 simmering for 5 minutes then cool and serve.

Ingredients

Pork Chop Blade Chops – 6 each 10 oz

Brine – 8 Quarts

Crispy Onions

Peach Habanero Jam

Peach Habanero Jam Yields – 2.5 Cups

Canned Peaches and Juice

1 Cup Water

8 quarts Peach Nectar

¾ Cup Salt

1 Cup Red Pepper Small Diced ¼ Cup Sugar

1 Cup Habanero Powder

1/8 tsp Bay Leaf

12 each Lemon Juice

2 Tbsp. Fresh Thyme

¼ Bunch Apple Cider Vinegar 2 Tbsp. Brown Sugar

½ Cup Method Rib Rub

2 Tbsp.

Method

Combine all ingredients. Whisk until Salt ¼ tsp 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. Sugar ¼ Cup Apple Pectin 2 tsp.

Grilled Pork Blade Chop with Peach Habanero Jam