Pork Chops & Spicy Chow Chow (a pure Southern recipe) with Sweet Potato Salad side (for 2)
2 boneless pork chops, center cut
6 oz tomatillos
4 oz colorful little peppers
2 sweet potatoes
1 ear of corn
1 bunch parsley
2 T mayo
2 t whole grain dijon mustard
1 jalapeno pepper
1 shallot
Chop everything up. Cut corn off cob. Dice sweet potatoes and put them to boiling (about 10-15 min until tender).
When the sweet potatoes are done, drain, and let cool. After they are cooled off, add the mayo, the mustard, and some of the parsley. Gently fold in and put in the fridge until ready to eat.
Heat 2 t olive oil in a skillet. Add peppers, shallot, corn, and jalapeno (to taste). Cook, stirring occasionally, until tender.
While the chow chow is cooking, you can cook the pork chops. Heat 2 t of olive oil in a skillet and add chops. Turn over when brown, and insure with a meat thermometer that they are done. (will take about 10-15 min depending on the thickness of the chops) When they are done, remove from heat and let rest for 5 min
Add tomatillos and cook until softened.
Add 1/2 cup water...
.....and cook, mashing the chow chow with the back of your spoon until thickened and saucy.
Plate your dish, garnish with remaining parsley, and voila` - a good, old-fashioned Southern dinner.
