Cake stand pork chops from Hunky Dory Restaurant and Tavern

HOUSTON (FOX 26) -  

Directions

1. In a blender food processor blend honey and anchovy paste. 
2. Drizzle in oil and the black pepper

• ½ lb Pork Fatback 
• 1 x teasp garlic powder 
• 1 x teasp onion powder 
• 2oz chopped flat leaf parsley 
• ¼ tsp fresh thyme 

1. Heat oven to 325 c 
2. Grind the back fat or process roughly 
3. Place then in a oven proof pan and render until at least ½ the fat has turned to liquid. 
4. Strain and allow to cool making sure to reserve the crispy bits rendered from the lard. 
5. Once cooled, mix everything together 
6. Cut a piece of parchment paper ( aprox 10 x 4) and then lay it on the counter 
7. Place the schmaltz in a long sausage on the paper 
8. Roll up and then twist the ends ( opposite directions) 
9. Place in the freezer until needed.

• 1 jar apricot preserves 
• 1 teasp Sambal
• 1 cup Apple Cider Vinegar 
• Salt to Taste

1. In a bowl, mix all ingredients. 
2. Heat your clean grill as high as you can or a heavy pan 
3. Sprinkle the chops lightly with kosher salt both sides (remembering that there is anchovy in the dish, so don’t go too heavy on the salt) 
4. Brush chops lightly with the anchovy honey paste. 
5. Lightly oil the grill or pan just before you place the chops on 
6. Place chops down when fat is starting to smoke 
7. Turn when chops have a nice hard sear and color (1 minute aprox) 
8. Brush chops with apricot jelly glaze 
9. Turn down heat to low, 3 minutes, remove from pan and let rest 
10. While the chops are resting, get the Schmaltz from the freezer and slice into four rounds 
11. Warm your plates a little in the oven or microwave (If you have a cake stand by all means use it if you are entertaining for a bit of extra fun or just put them straight on 
12. the plate) 
13. Top the fourth chop with the schmaltz.

At Hunky Dory Restaurant and Tavern, the chops are served in fours with mashed potatoes and French fries!