(WJBK) - Fenton Fire Hall shared a recipe from Union Joints. This recipe comes courtesy of Union Joints Executive Chef Aaron Cozadd.
8 ea - 3oz cut boneless pork chops
4 ea - Pieces of naan bread
2 floz - Olive oil
1 batch - Jicama slaw
1 cup - Mango chutney
1. The night before brine your pork chops in a basic brine consisting of, ½ gal of water, ¼ cup of salt and ¼ cup of sugar, mix in some fresh herbs, peppercorns and garlic cloves along with anything else you'd like to flavor the pork with. Make the mango chutney so it can rest and let the flavor develop (recipe follows).
2. When you're ready to serve, fire up your grill and toss the Jicama slaw with 1 cup of the coconut milk dressing (recipe follows).
3. On high grill off the pork chops first, don't be afraid to leave the pork slightly pink as it will leave the meat more tender, the brine will also make the pork look a bit more pink than usual. Set the pork chops aside to rest.
4. Brush the naan with olive oil and mark it on the grill until its toasted and warmed through on both sides.
5. Lay out one piece of bread for each person, top that with a layer of mango chutney, and then place two pork chops on each piece, finish each sandwich with a heap of jicama slaw. Serve.
1# - Jicama
2 ea - Carrots
1 bunch - Scallions
1 oz - Cilantro
1.5 ea - Jalapeno
For the Dressing:
2 cup - Mayonnaise
9 tbl - Coconut milk
4 tbl - MI honey
4 tbl - Rice wine vinegar
4 tbl - Dijon mustard
3 tbl - Sour cream
1.5 tbl - Grated fresh ginger
1 tsp - Paprika
½ - Black pepper
¼ - Cayenne
1 tbl - Kosher salt
1. In a large bowl whisk together the mayo, coconut milk, MI honey, rice wine vinegar, Dijon, sour cream, grated ginger, paprika, black pepper, cayenne and salt. Set aside in the refrigerator.
2. Peel and julienne jicama and carrots, mix this with sliced scallions, rough chopped cilantro and chopped jalapeno. Set this aside to be dressed about 20 minutes before serving.
1 # - Unripe mangos, pitted peeled & diced
1 tsp - Kosher salt
¼ tsp - Tumeric
½ cup - Water
½ ea - Poblano pepper
¼ ea - Red bell pepper
1 tsp - Chopped garlic
¼ ea - Red onion
1 ea - Jalapeno
¼ cup - Brown sugar, loosely packed
1 tsp - Cornstarch dissolved in 1 tbl of water
1. In a sauce pan over medium heat simmer the mangos, poblano, bell pepper, garlic, red onion, jalapeno, turmeric and salt in the ½ cup of water for 5 to 10 minutes so that the vegetables are still slightly crunchy.
2. Add the brown sugar and turn up the heat to a boil for 5 minutes, add cornstarch and water mixture to thicken for another 2 minutes.
3. Remove from heat and chill until ready to plate