Sloppy Joe 2.0

1. FRENCH AND PORTION THE CHOP
Using a boning knife, french the rib bone by scraping it clean of meat and membrane. Reserve all trim. Cut enough trim to yield 12 oz / 340 g for grinding. Pass through a meat grinder on a medium plate, or pulse in a food processor until coarsely ground. Refrigerate until needed.

2. BUILD THE SLOPPY JOE FILLING
Note: To make hatch chili solids, blend 2 hatch peppers with 3 tbsp water until smooth, then strain through a fine sieve, pressing firmly to extract solids.
Heat 1 tbsp neutral oil in a heavy skillet over medium-high heat. Add the ground pork and cook, breaking up, until browned through, 6–8 minutes. Drain excess fat. Add Cajun seasoning, chicken seasoning, and hatch chili solids; stir to coat. Add ketchup and cook 2–3 minutes until slightly reduced and glossy. Fold in fried shallots and fried garlic. Taste and season. Keep warm.

3. MAKE HATCH CHILI MAYO AND KETCHUP REMOULADE
Blend roasted, peeled hatch peppers to a smooth puree. Whisk into mayonnaise with lime juice, garlic powder, and salt. Set aside. For the remoulade, whisk together ketchup, mayonnaise, Creole mustard, hot sauce, celery salt, and smoked paprika until smooth. Refrigerate both until needed.

4. PRESS AND DOUBLE-FRY THE FRIES
Peel the russet potatoes. Pass through the French fry press to yield uniform batons. Transfer to cold salted water and soak for 10 minutes. Drain and pat completely dry. Blanch at 300°F / 150°C for 4 minutes until cooked through but not coloured; drain and rest. Dust lightly with cornstarch if using. Finish at 375°F / 190°C for 2–3 minutes until deeply golden and crisp. Season immediately.

5. BATTER AND DEEP-FRY THE PORK CHOP
Heat oil to 325°F / 163°C — the lower temperature allows the thick chop to cook through before the crust over-colours. Season the chop generously. Beat eggs with Cajun seasoning and minced hatch chili to make the egg wash. Dredge the chop in flour; dip in egg wash; dredge again in flour for a substantial crust. Carefully lower into the hot oil and fry 8–10 minutes, turning once, to an internal temperature of 145°F / 63°C. The crust should be deep amber-gold. Drain on a wire rack and season immediately.

6. TOAST BUNS AND ASSEMBLE
Toast brioche buns cut-side down in a dry pan or under the broiler until golden. Spread hatch chili mayo generously on both cut surfaces. Place the fried bone-in chop on the bottom bun, bone facing up and outward. Pile sloppy joe filling over and around the chop, allowing it to spill over the sides. Close with the top bun or serve open-faced for presentation.

7. PLATE
Spoon an arc of ketchup remoulade at the centre-front of the plate. Position the assembled sandwich behind it. Place a tight bundle of French-press fries alongside. Add a small pool of hatch pepper puree for colour — signalling the produce thread running through every element of the dish.