Matt Abdoo

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.
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