Kick Off Grilling Season With Bryan Ford's Honduran Pork Chops | The Secret Sauce with Grossy Pelosi

The Secret Sauce is back again with another delicious family recipe! Join Dan "Grossy" Pelosi as he visits award-winning baker and cookbook author Bryan Ford (@artisanbryanford ) and learns his favorite dish his mom made growing up - Chuletas Fritas con Tajaditas de Platano, Repollo, y Salsa - or as Bryan calls it, Chuletas Hondureñas.

00:00 - Introduction
00:40 - Prepping the Salsa
02:19 - The Cabbage Salad
04:30 - Finishing the Salsa
05:56 - Prepping the Pork Chops
07:50 - To the Grill!
08:52 - Frying the Plantains
09:15 - Plate, Serve, & Taste!

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PREP TIME: ~15 minutes
COOK TIME: ~35 minutes

INGREDIENTS:
~2 tbsp olive oil
2 large tomatoes, whole
1/2 red bell pepper, seeds removed
1/2 green bell pepper, seeds removed
4 cloves garlic
2 jalapenos, seeds removed
1/2 white onion
1/2 head of cabbage, thinly sliced
1 red onion, diced
2 lemons, juiced
Handful of chopped cilantro
4 pork chops, bone in
½ cup sazon mixture
Canola oil
2 green plantains, sliced diagonally
Salt and pepper as needed
Crumbled queso fresco
Cilantro for garnish

DIRECTIONS:
Step 1
Add tomatoes, peppers, onion, jalapeno and garlic into a hot pan with about 2 tbsp olive oil. Cook, covering for about 20 minutes or until the vegetables are charred and breaking down. Add to a food processor with about ¼ cup water and pulse until combined and creamy while leaving some vegetable chunks. Season well with salt & pepper.

Step 2
Very thinly slice ½ a head of cabbage and add to a mixing bowl. Add diced red onion to the bowl with the cabbage along with the chopped cilantro, juice of two lemons, salt & pepper. Toss to combine and adjust seasoning.

Step 3
Cover a baking sheet with sazon and lay pork chops on top. Press to coat with seasoning, flip and gently press the other side. Grill or saute seasoned pork chops until done, about 4 minutes per side.

Step 4
Peel and slice plantains with a diagonal motion. Coat the bottom of a frying pan with canola oil, add sliced plantains. Fry tajadas on low for about 7 minutes per side, be careful not to burn. Remove fried plantains and place on a paper towel lined plate, season with salt immediately.

Step 5
To plate, first lay plantains in a circle on the plate, leaving room at the center. Place the pork chop in the center of the plate, top with cabbage salad. Spoon the salsa generously over the salad, and crumble queso fresco on top. Garnish with cilantro leaves and enjoy.

MORE ABOUT 'The Secret Sauce with Grossy Pelosi':
Join host and Food52 Resident Dan “Grossy” Pelosi as he joins community members in their own kitchens, uncovering heirloom family recipes, hearing the heartwarming stories behind them, and learning how to make how to make each special dish.
You can watch more of The Secret Sauce here: https://bit.ly/3oeAVWY

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