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1
For the pork chop brine: In a saucepan, combine the peppercorns, salt, bay leaves, chili flakes and 1 1/2 cups water.
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2
Bring to a simmer and cook for 5 minutes, stirring to dissolve the salt.
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3
Remove the brine from the heat and add the ice to cool it down.
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4
Place the pork chops in a baking dish and pour the cooled brine over them.
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5
Let the pork chops sit in the fridge while you prepare the rest of the dish.
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6
For the sweet potatoes: Preheat the oven to 350 degrees F.
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7
On a baking sheet, toss the sweet potatoes with the oil, brown sugar and some salt and pepper.
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8
Roast the potatoes until tender and cooked through, 30 to 40 minutes.
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9
For the chow-chow: In a large saucepan, bring the vinegar, sugar, salt and 1/2 cup water to a boil.
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10
Add the mustard seed, turmeric and crushed red pepper flakes and stir.
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11
Add the cabbage, tomatoes, bell pepper, garlic and bay leaf and bring to a boil.
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12
Reduce the heat and let simmer, stirring occasionally, until the relish is thick and saucy, 15 to 20 minutes.
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13
To cook the pork chops: Remove the pork chops from the brine and pat dry with paper towels.
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14
Sprinkle with salt.
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15
Place the egg and panko in separate shallow bowls.
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16
One at a time, dip the pork chops first in the egg and then in the panko to coat both sides.
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17
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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18
Fry the pork chops in batches, adding more oil as needed, until crispy, browned and cooked through, about 5 minutes per side.
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19
Serve the pork chops topped with the chow-chow and the sweet potatoes on the side.
