Pickle Schnitzel Pickle Brined Pork Chops With Sweet And Spicy Peppers Recipes

Steps:

• Arrange pork chops in a shallow dish. Cover with pickle juice. Marinate in refrigerator at least one hour, but I recommend from 8 to 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Drain pork chops and discard marinade. Cook the pork chops on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a large pot, combine peppers, onion, vinegar, water and sugar. Simmer for 15 minutes. to each jar, add 1 clove garlic and each of the seasonings. Pack peppers into hot jars leaving 1/4-inch headspace. Adjust 2-piece caps. Process 10 minutes in boiling water canner.

Steps:

• Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
• Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
• Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.

Steps:

• Mix all ingredients for brine in a large non-reactive container, making sure salt and sugar are dissolved well. Place pork chops in brine and place in refrigerator overnight.
• Once you are ready to cook, rinse pork chops and pat dry. Season with salt and cracked black pepper (make sure not to add too much salt because the pork chops absorb salt from the brine as well.).
• Heat a skillet and melt the butter. Once the pan is hot, add pork chops and cook until done, adding more butter if needed. Once pork chops are done, remove from skillet and set aside.
• Add jalapeño strips and cook for about 2 minuted to release the flavor. Add more butter if needed.
• Add pineapple chunks, reserving the juice. Add grape tomatoes. Cook for about 1 minute.
• Add half the pineapple juice to the skillet. In a mixing bowl, combine the cornstarch with the remaining pineapple juice. Once the mixture in the skillet starts to lightly simmer, add the cornstarch mixture and let the sauce thicken.
• Serve and enjoy!

Steps:

• Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
• Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
• Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
• Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
• Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
• Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
• Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
• Serve pork chops with plenty of hot pickled pepper relish over top.