Grilled Pork Chops With Smashed Cucumbers And Green Curry Vinaigrette Food

JUICY GRILLED PORK CHOPS

Steps:

• Preheat your grill to medium-high. If you have a BBQ Mat, use it as it will help keep your BBQ clean.

GRILLED PORK CHOPS WITH SMASHED CUCUMBERS AND GREEN CURRY VINAIGRETTE

Steps:

• Preheat a grill or cast-iron grill pan to medium-high heat and oil the grates.
• Brush the pork chops with oil, then sprinkle them all over with salt, pepper, the lime zest, coriander and red pepper.
• Grill the pork chops, flipping, until lightly charred and an instant-read thermometer inserted near the bone registers 135 degrees F, about 10 minutes; transfer to a plate and tent with foil.
• Meanwhile, whisk the curry paste with the vinegar and oil in a serving bowl; season the dressing with salt and pepper.
• Cut the cucumbers crosswise into manageable pieces. Lightly smash the pieces with the side of your knife or the palm of your hand, then tear them into bite-size chunks; transfer to the serving bowl. Toss the cucumbers in the dressing, and then fold in the chiles, shallot and cilantro. Season the salad with salt and pepper. Serve alongside the pork chops.

SMOTHERED PORK CHOPS WITH COLLARD GREENS

Steps:

• Season each chop with salt and pepper, then dust with flour. Heat a cast iron skillet just large enough to hold the pork over a medium heat. Add the reserved pork fat and brown the pork chop well-approximately 4 minutes per side. Remove the chops from the pan and set aside. If the pan is dry, add another tablespoon of fat. Add the onions and peppers. Increase the heat to medium high in order to brown the vegetables well. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from the flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300 degree oven. Cook 2 hours, or until pork is very tender;
• Collard Greens: Place hock stock in a large sauce pot over a medium high heat. Bring hock stock to a rapid simmer. Pack collards into the stock with the onion and jalapeno. Simmer 2 hours. Season to taste with salt, pepper and malt vinegar.;
• Ham hock stock: Place ham hocks in a stock pot large enough to hold the hocks, leaving 6 inches of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3 inches. Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock. Reserve the fat for cooking.