This is a dish that came together while I was walking through the produce department. I need to make it again to try to write a recipe for it because it turned out different than anything we’ve eaten before. It had a lot of texture and the flavors surprisingly worked really well together!
I grilled pork chops on the cast iron grill pan and finished them off in the oven. The topping is a combination of red onion, lemon grass, garlic, galangal (a new ingredient to me), a tiny bit of grilled habanero, pineapple juice, chicken stock, rice vinegar, tamari, currants and pomegranate jewels. It was a sweet, citrus-y topping with nice texture from the pomegranate, and a bit of heat at the end from the habanero. I garnished it with a little bit of cilantro and it made for a really unique and delicious meal.