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An unusual but sensational slaw to perfectly complement brined pork from the kitchens of  kawakoi

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Interesting flavor from this one, I really dig it.
The sauce thats under the slaw and over the chop is still a work in progress, i'll update this recipe when I nail it down. Enjoy!

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Ingredients:
2 Pork Loin Chops

-Brine-
½ c Salt
½ c Brown Sugar
1 Tbsp. Black Peppercorns
1 Tbsp. Mustard Powder
1 c. Cider Vinegar
1 c. Ice Cubes

-Slaw-
1 ½ Granny Smith Apple, Julienne
1/3 Small Jicama, Julienne
1 Juice of, Lime
1 Zest of, Lime
1 tsp. Honey
1 Tbsp. Olive Oil
TT Salt & Pepper

Procedure:
1. Combine the salt, brown sugar, mustard powder, peppercorns and vinegar in a small saucepot and heat. Stir until salt and sugar is dissolved.
2. Remove from heat and pour into a Ziploc bag, cool with ice cubes.
3. Add pork chops, premove air from the bag and seal tight. Store in the fridge and brine for 2 hours.
4. After brine, sauté to desired doneness and rest.*
5. Toss the apple and jicama in the olive oil, honey, lime juice and zest. Season to taste with salt and pepper.

*Pork should be cooked to at least 150° F internal temperature.

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