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Grill Pork Blade Chop with Peach Habanero Jam
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 simmering 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.
- Allow simmering for 5 minutes then cool and serve
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 Franks 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
- Shack off excess dredge and deep fry at 325 degrees for 1 minute or until onions are crispy
- Transfer the crispy onions to a bakers rack with paper towels and season with salt and pepper. Serve right away.