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

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken is leaner and pork loin is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often cheaper.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper offers a milder flavor, while paprika is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

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.

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.

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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level: