Fried Spiced Pork Chop

Hot Honey, Jalapeño-Herb Spread, Mayonnaise, Lettuce, Tomato, Pain di Mie Bun

Chef Brandll Mann of Better Luck Tomorrow | Houston
Yield: 8 servings

“This is a sandwich I grew up eating in Chicago. It's a bone-in pork chop like in the Midwest, but with the country-fried and aromatic spices of Houston. It’s a great dish for our bar because it’s big and filling, and matches our cocktails. It can be shared and is still really good, cold from the fridge later that night if you can’t finish it. The honey really helps counterbalance the fattiness of the fried pork and heavy spices, but because we turn it into hot honey, it still brings that heat we love down here in Texas.” — Brandll Mann

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Adapted by StarChefs  |  August 2024

INGREDIENTS

Pork Spice:
40 grams garlic powder
40 grams onion powder
40 grams ground cayenne pepper
360 grams paprika
40 grams ground black pepper
40 grams dried oregano
40 grams dried basil
20 grams dried parsley

Pork Chop:
Eight 8-ounce pork chops, frenched
½ gallon buttermilk
30 grams kosher salt

Hot Honey:
4 kilograms honey
300 grams red jalapeño
200 grams serrano
100 grams apple cider vinegar
200 grams Tabasco hot sauce
20 grams red chile flake

Jalapeño-Herb Spread:
300 grams chopped jalapeño
150 grams parsley leaves
100 grams toasted pumpkin seed
20 grams garlic clove
18 grams kosher salt
300 grams grapeseed oil
100 grams lemon juice

Fried Pork Chop:
500 grams all-purpose flour
125 grams corn starch
65 grams corn meal
25 grams baking powder
25 grams ground black pepper
Oil for frying

To Assemble and Serve:
8 pain de mie burger buns, halved
Mayonnaise
Shredded lettuce
Sliced tomato

METHOD

For the Pork Spice:
In a blender, combine all ingredients and pulverize until a fine powder is formed. Transfer to a mixing bowl and set aside.

For the Pork Chop:
Place plastic wrap on a work surface. Using a meat mallet, pound pork chops until approximately ¼-inch in thickness. Transfer pork chops to a nonreactive container. Add buttermilk and salt. Mix to combine. Cover and refrigerate overnight. 

For the Hot Honey:
In a small pot over medium-high heat, bring honey to a simmer. Add peppers and cook 2 minutes. Remove from heat and let sit 30 minutes at room temperature. Whisk in vinegar and hot sauce. Once combined, strain into a nonreactive container. Add chile flakes. Transfer to a squeeze bottle and refrigerate. 

For the Jalapeño-Herb Spread:
In a food processor, pulse together jalepeño, parsley, pumpkin seeds, garlic, and salt. With the machine running on low, slowly stream oil and continue to process until mixture is fully emulsified. Transfer to an airtight container. Stir in lemon juice and refrigerate.

For the Fried Pork Chop:
In a mixing bowl, combine flour, corn starch, corn meal, baking powder, and black pepper. Divide mixture evenly into two shallow hotel pans. Remove Pork Chops from buttermilk, reserving buttermilk separately. Dredge in flour mixture. Transfer to a wire rack set over a sheet tray and let sit 1 hour. In the second pan of flour, add reserved buttermilk. Using gloved hands, mix flour and buttermilk until a sand-like consistency is achieved. In a fryer, heat oil to 350°F. Place dredged Pork Chops in the buttermilk crumble mixture. Using gloved hands, press mixture into Pork Chops. Working in batches, fry Pork Chops 5 minutes, or until internal temperature reaches 140°F.  Transfer to a wire rack-lined hotel pan and let drain. Liberally season with Pork Spice. Set aside. 

To Assemble and Serve:
Heat a griddle. Smear mayonnaise on both sides of bun. Toast until desired doneness. Smear each side of bun with 2 tablespoons Jalapeño-Herb Spread. Set aside. Drizzle each Fried Pork Chop with 2 tablespoons Hot Honey. Place Fried Pork Chop on the bottom bun, followed by lettuce, tomato, and additional mayonnaise. Close sandwich and serve.

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