Southern chow chow is a relish of green tomatoes, peppers and more, traditionally pickled for a hit of tang. In our fresh twist on the classic, we’re simmering tomatillos (a tart relative of the tomato) and corn with two kinds of peppers: seasonal sweet peppers and a hot jalapeño. (Using the back of a spoon to smash the vegetables as they cook helps to release their juices, developing a saucy consistency.) The result is a bright, flavorful topping for our pork chops, served over a creamy sweet potato salad.
Ingredients
Ingredients
- 2 Boneless, Center-Cut Pork Chops
- 6 oz Tomatillos
- 4 oz Tinkerbell Peppers
- 2 Sweet Potatoes
- 1 Of Corn
- 1 Parsley
- 2 tbsp Mayonnaise
- 2 tsp Whole Grain Dijon Mustard
- 1 Jalapeño Pepper
- 1 Shallot
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and medium dice the sweet potatoes. Cut out and discard the stems, ribs and seeds of the tinkerbell peppers; small dice. Peel and small dice the shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Remove and discard any tomatillo husks; small dice. Roughly chop the parsley leaves and stems. Cut out and discard the stem, ribs and seeds of the jalapeño pepper; small dice. Thoroughly wash your hands immediately afterwards.
Cook the sweet potatoes:
Add the sweet potatoes to the pot of boiling water and cook 8 to 10 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.
Cook the pork chops:
While the sweet potatoes cook, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked pork chops aside in a warm place; let rest for at least 5 minutes.
Make the chow chow:
While the pork chops rest, add 2 teaspoons of olive oil to the pan and heat on medium-high until hot. Add the tinkerbell peppers, shallot, corn and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Add the tomatillos; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add ½ cup of water and cook, stirring occasionally and smashing the vegetables into the bottom of the pan with the back of a spoon, 4 to 6 minutes, or until thickened and saucy. Turn off the heat and season with salt and pepper to taste.
Make the sweet potato salad:
While the chow chow cooks, add the mayonnaise, mustard and all but a pinch of the parsley to the pot of cooked sweet potatoes. Stir to thoroughly combine; season with salt and pepper to taste.
Plate your dish:
Divide the sweet potato salad and rested pork chops between 2 dishes. Top the pork chops with the chow chow. Garnish with the remaining parsley. Enjoy!