-
1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
-
2
In a medium bowl, combine pork, onion, garlic, chili sauce, and cheese.
-
3
Mix together and set aside.
-
4
Divide the dough into 4 pieces.
-
5
Roll each piece into a round about 4 to 5 inches in diameter on a lightly floured surface.
-
6
Divide filling mixture among the dough rounds.
-
7
Brush perimeter of dough with egg wash and fold in half.
-
8
Fold the edges up to seal and transfer to prepared baking sheet.
-
9
Cut a small vent in each pocket and brush with egg wash. Bake in preheated oven for about 15 minutes or until golden brown.
-
10
Preheat grill or gill pan over medium heat.
-
11
Cut the dough in half and save 1 half for the round 2 recipes.
-
12
On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
-
13
Place the dough onto an oiled grilled grate.
-
14
Brush the top with half of the reserved marinade.
-
15
Grill for 4 minutes.
-
16
Flip the bread and top with remaining marinade and grill for another 3 minutes.
-
17
Remove bread from the grill to a cutting board, cut into pieces and serve warm.
-
18
In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes.
-
19
Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar.
-
20
Remove from heat and add to a large bowl with 2 cups of ice.
-
21
Once the brined has cooled add pork chops.
-
22
Brine for at least 4 hours or up to 24 hours in the refrigerator.
-
23
Remove pork from brine, rinse with cold water and pat dry with paper towels.
-
24
Heat grill or grill pan over medium heat.
-
25
Sprinkle 1 side of the pork chops with 1/2 the grill seasoning.
-
26
Place chops on hot oiled grill, seasoned side down.
-
27
Sprinkle the topside with remaining grill seasoning.
-
28
Grill chops for 4 to 5 minutes per side.
-
29
Let rest for 5 minutes before serving.
