MOUNTAIN DEW® Brined Pork Chops with Crunchy Grits Cake
2 20 oz bottles (or 3 1/3 cans) Mountain Dew
3 whole bay leaves
10 black peppercorns
Pinch of chili flakes
1 Tbsp kosher salt
1 tsp. sliced fresh ginger
2 cups Tropicana Apple Juice
1 tsp. minced fresh ginger
¾ cup demi-glace
½ tsp. fresh lime juice
For Crunchy Chipotle Grits:
2 cups Quaker Quick Grits
6 cups water
½ tsp. salt
4 oz. butter
¼ cup cilantro, chopped
2 Tbsp diced chipotle peppers in adobo sauce, chopped
1 tsp. salt
½ tsp. black pepper
1 cup shredded Monterey Jack cheese
1 bag TOSTITOS® ARTISAN RECIPES® Toasted Southwestern Spices Tortilla Chips
3 eggs, beaten
1 Tbsp water
2 cups flour
3-4 cups canola oil
1. Place all the ingredients in a glass baking dish and stir the mixture until it’s all combined.
2. Add the pork chops, cover. Allow them to marinate in the brine for 24 hours, turning once after 12 hours.
3. Once the pork is brined, remove it from the mixture, dry the pork, and lightly season with a pinch of salt and pepper. Discard brine.
4. Preheat the oven to 350°F.
5. In a large ovenproof sauté pan add 2 tablespoons canola oil, and heat the pan over medium heat.
6. Once the pan is hot, place the pork chops in the pan, and caramelize the chops for about 5 minutes per side.
7. Then place the pork chops in the oven, and bake them for about 8 to 10 minutes, or until they are done.
1. Place all of the ingredients in a small sauce pan, and cook over medium heat for about 15 to 20 minutes.
2. Once the mixture thickens, finish with the lime juice, and a pinch of salt.
3. Remove the sauce from the heat and keep it warm.
For Crunchy Chipotle Grits:
1. Cook the grits according to package directions.
2. Once the grits are tender, remove from heat and stir in the butter, cilantro, chipotles, salt, pepper and cheese.
3. Once the butter is melted, transfer the grits to a sheet tray and spread out evenly.
4. Place the sheet tray in the fridge to chill for about 15 minutes.
5. While the grits are chilling crush the TOSTITOS® ARTISAN RECIPES® Toasted Southwestern Spices Tortilla Chips into small pieces and place them in a bowl.
6. Place the eggs and water in a separate bowl and whisk until smooth.
7. Place the flour in a third bowl for dredging.
8. Once the grits are chilled, remove them from the fridge and form them into balls using ½ cup of grits for each.
9. Form each ball into a small patty and dredge first in flour, making sure to lightly shake off the excess flour. Then dip into the eggs and finally into the chips, coating completely.
10. Place on a new sheet tray lined with parchment paper.
11. Once all the patties are coated, place the sheet tray in the fridge to chill once more for about 30 minutes.
12. When you are ready to cook the patties, heat a large sauté pan over medium heat and add ¼ inch of oil to the pan.
13. Once the oil is hot, add 2 patties and cook for 2-3 minutes per side, or until the crust is golden brown on all sides. Remove them from the oil and place on a few paper towels to drain.
14. Allow the oil to heat back up for about 2 minutes before cooking another batch of patties.