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1
For the brine: Mix the salt and sugar in 6 cups cold water until dissolved.
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2
Pour the brining liquid into a one gallon zipper-topped bag and place the pork in the brining liquid.
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3
Place the bag in a large bowl to prevent leakage, and keep in the fridge for 1 hour.
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4
For the pork: After 1 hour, remove the pork and dry off with paper towels.
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5
Cut into 1-inch medallions, making about 8 medallions.
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6
Gently pound each medallion with a meat mallet until the pork is about 1/4-inch thick.
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7
Sprinkle with pepper and set aside.
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8
Set a wire rack inside a baking sheet.
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9
Set up a standard breading procedure in three shallow pie tins.
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10
Put the flour in one, the beaten egg in another and the panko in the last one.
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11
Dredge each medallion in the flour, shake off any excess, then in the egg, let the excess drip and then coat fully in the breadcrumbs.
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12
Set aside the wire rack.
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13
Preheat the oven to 175 degrees F. Heat up the oil in a heavy-bottomed skillet to medium heat.
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14
Place half of the medallions in the oil and fry on each side until golden brown, 3 to 4 minutes a side.
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15
Set the cooked medallions aside on another wire rack and place in the oven to stay warm.
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16
Repeat with the remaining medallions.
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17
For the sandwich build: Carefully split the Grapevine KY Buttermilk Biscuits and lay a medallion or 2 on the bottom portion.
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18
Slather the biscuit tops with Raspberry Mayo and then top with some Cider-Braised Red Cabbage.
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19
Serve any remaining cabbage on the side.
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20
Preheat the oven to 425 degrees F. Place heavy cast-iron skillet into oven to preheat.
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21
Chill a large mixing bowl, pastry cutter, flour and 1 stick butter in the freezer 15 minutes before assembling the biscuits.
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22
Add the flour to the chilled mixing bowl.
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23
Working quickly, cut 1 stick butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter.
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24
In batches, add in the buttermilk until the dough is cohesive yet still moist.
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25
Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round.
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26
Using a biscuit cutter or business end of a dry-measuring cup, cut out 8 biscuits.
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27
(Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
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28
Carefully remove the skillet from the oven and add the oil.
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29
Place the dough rounds into the hot skillet, right up against each other, and brush with the 3 tablespoons melted butter.
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30
Bake until golden brown, about 15 minutes.
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31
Mix the mayo, lemon juice, raspberry preserves, lemon zest and pepper in a bowl.
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32
Heat a heavy-bottomed Dutch oven over medium heat.
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33
Add the butter until melted.
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34
Add the caraway seeds and stir until fragrant, about 30 seconds.
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35
Add the cabbage in batches until slightly wilted, 5 minutes.
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36
Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple.
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37
Season with salt and pepper.
