Grilled Pork Blade Chop with Peach Habanero Jam
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Serves: 6-10
Peach Habenero Jam
What You’ll Need
- Canned Peaches and Juice | 1 Cup
- Peach Nectar | 3/4 Cup
- Red Pepper Small Diced | 1/4 Cup
- Habenero Power | 1/8 tsp
- Lemon Juice | 2 Tbsp
- Apple Cider Vinegar | 2 Tbsp
- Brown Sugar | 1/2 Cup
- Rib Rub | 2 Tbsp
- Salt | 1/4 tsp
- Black Pepper | 1/8 tsp
- All Spice | Pinch
- Sugar | 1/4 tsp
- Apple Pectin | 2 tsp
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
- Water | 8 quarts
- Salt | 1 Cup
- Sugar | 1 Cup
- Bay Leaf | 12 Each
- Fresh Thyme | 1/4 bunch
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
- Lg. White Onions Sliced | 2
- Butter Milk | 1 quart
- Frank’s Red Hot Sauce | 1 quart
- All-Purpose Flour | 1 quart
- Dredge | 1 quart
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.
