The Hawaiian Plate Lunch of My Dreams

IM BRINGING YOU BACK TO WHEN I WAS IN OAHU WITH MY GUY PAT THIS IS FOR YOU THIS IS THE HAWAIIAN LUNCH PLATE I THINK ABOUT SO OFTEN THE CREAMY MAC SALAD THE FRIED PORK CHOPS TAKE ME BACK TO THE NORTH SHORE MAHALO THIS IS COOKIN’ SOMETHIN’ PURCHASE MATHESON COOKWARE HERE: Butter Crock - https://bit.ly/3SAjpru Cast Iron Pan - https://bit.ly/42FnYpf Cutting Board - https://bit.ly/47mgc49 Pepper Mill & Salt Cellar - https://bit.ly/3wuGpkg Grill Press - https://bit.ly/48q1ud4 Cast Iron Trivet - https://bit.ly/3OIUIrS Tale Linen - https://bit.ly/3OLgong Join this channel to get access to perks: https://www.youtube.com/channel/UCpqH8-BBNTsluhcOzFKWLuw/join INGREDIENTS For the Mac Salad 1 pound dry elbow macaroni 1 small sweet yellow onion, grated 2 cups Hellman’s mayonnaise ¼ cup whole milk 2 tablespoons apple cider vinegar 2 teaspoons sugar ½ teaspoon white pepper 1 medium carrot, peeled and grated For the Pork Chops 5 bone-in, center cut pork chops (¾ inch thick) 1 cup flour ½ cup cornstarch 1 tablespoon garlic powder Kosher salt and black pepper Vegetable oil, for frying For the Pico 2 plum tomatoes, chopped ¼ sweet yellow onion, chopped For Serving White rice COOKING METHOD For the Mac Salad 1. Bring a large pot of water to a boil. Add the macaroni and cook past al dente, until the noodles are swollen, about 2-3 minutes over the package directions. Drain and set aside. 2. Over a large mixing bowl, grate the onion on the second largest holes, making sure to catch both the grated onion and the juice. Add the mayonnaise, milk, vinegar, sugar and white pepper to the bowl and whisk to combine. Add grated carrot and fold together. Taste and adjust with sugar, salt and vinegar as needed. 3. Then add the macaroni and stir to combine. Cover and refrigerate. For the Pork Chops 1. In a large, deep skillet add 1 inch of oil over medium heat. 2. In a wide, shallow bowl or plate, whisk together the flour, cornstarch, and garlic powder. Season the pork chops on both sides with salt and pepper. Press each pork chop into the flour mixture, coating it well on both sides. 3. Add the pork chops to the preheated oil and cook for 3-5 minutes per side, or until the edges begin to brown. Because of the cornstarch, the pork will not turn golden brown like fried chicken. 4. Transfer to a sheet tray lined with paper towels and allow to rest a few minutes before slicing. For Serving 1. Add 1 scoop of rice, 1 scoop of macaroni salad, 1 sliced pork chop and a generous amount of pico on the side.