Chef Dave Simonelli of Aurants in Duryea prepares a smoked Frito Fried Pork Chop with an Apricot Peach Corn Relish.
1-10-12oz. smoked pork chop (these are pre-cooked)
Combine flour with seasoned Moroccan spice. (which is chile, cinnamon, sugar and Cajun spice.)
Coat pork chop with flour mixture.
Dip in a buttermilk egg wash and coat.
In Separate Bowl mix equal parts of crushed Frito chips and Dipsy Doodle chips and panco bread crumbs. Sprinkle in 1/4 cup of Moroccan spice and approx. 2 tablespoons of dried parsley. Mix again.
Dip pork chop and coat completely and press crumbs into the chop.
Take pan and add poached garlic oil. then brown the chop on each side for 2-3 minutes. Place in oven to finish heating all through.
Apricot Peach Relish
Add 1 cup Corn
1/2 cup chopped peaches
1/2 cup chopped apricots
Chopped shallot sprinkle 2-3 tblsp.
1 tablespoon poached garlic
Pickled jalapeno sprinkle a few.
Add Moroccan spice – sprinkle in to taste.
add a sprinkle of kosher salt and pepper corn.
Add a mixture of lime and pineapple juice with a bit of honey.
Place relish on the plate, add pork chop on top and top with a spoonful of goat cheese with agave syrup. Serve.