Viral Green Tomato Relish Bbq | Southern Tang on Pork Chops

You’ve grilled pork chops. You’ve glazed them. You’ve even drowned them in store-bought sauce and called it dinner. But have you ever dropped a spoonful of tangy, crunchy green tomato relish on a juicy chop and watched the whole plate wake up? That’s the move. It’s bright, it’s Southern, and it turns “eh” into “oh hello, flavor.”
This isn’t a project recipe. It’s a backyard win that takes humble ingredients and makes them do a little two-step. Ready to flex on your next cookout without trying too hard? Let’s get that Southern tang working.

Why Green Tomato Relish Slaps on Pork

Green tomatoes bring punchy acidity and a crisp bite. Pork chops love both. Fat needs acid like fries need ketchup—basic chemistry of deliciousness.
You get layers: savory pork, char from the grill, a pop of sweetness from the relish, and that tomato-zing that keeps your fork going back for “just one more.” Also, FYI, relish turns okay chops into borderline spectacular, even if you slightly overcook them. Not that you would. But, you know… insurance.

The Relish Game Plan

Let’s keep it backyard-friendly. You can make this relish in under an hour, no canning required.
What you’ll need:

• 4 cups diced green tomatoes (firm and unripe, not tomatillos)
• 1 cup diced onion
• 1 cup diced bell pepper (mix colors if you’re extra)
• 2 cloves garlic, minced
• 3/4 cup apple cider vinegar
• 1/3 cup sugar (adjust to taste)
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon red pepper flakes (more if you like heat)
• 1 teaspoon kosher salt, plus more to taste

Quick method:

1. Toss tomatoes, onion, and pepper with 1 teaspoon salt. Let sit 10 minutes to draw moisture. Drain off extra liquid. No soggy relish allowed.
2. Add veggies to a saucepan with vinegar, sugar, garlic, mustard seeds, celery seeds, and red pepper flakes.
3. Simmer 15–20 minutes until slightly thick and spoonable. You want a gentle cling, not jam.
4. Taste and tweak: more sugar for balance, more vinegar for bite, extra salt if it tastes flat.
5. Cool to room temp. The flavors bloom as it chills. Store in the fridge up to a week.

Optional Flavor Twists

• Southern Sweet-Heat: Add 1 tablespoon sorghum or honey and a pinch of cayenne.
• Dill Pickle Vibes: Stir in 1 tablespoon chopped fresh dill at the end.
• Smoky Mood: Swap red pepper flakes for 1 teaspoon chopped chipotles in adobo.

Pork Chops That Don’t Dry Out

You can’t just slap relish on cardboard pork and call it good. Let’s nail the chop first.
Pick your chop:

• Bone-in, 1–1.25 inches thick holds moisture and flavor. Avoid thin, fast-drying cutlets.
• Rib or center-cut = tender and forgiving. Loin works too, IMO, just watch doneness.

Seasoning:

• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Mix and coat both sides. Let sit 20–30 minutes while your grill heats.
Grill plan (2-zone fire):

1. Heat half the grill hot, leave the other half medium-low.
2. Sear chops 2–3 minutes per side over hot zone for crust and grill marks.
3. Move to cooler zone, cover, and cook until 135–140°F internal. Pull at 140°F; carryover takes it to 145°F.
4. Rest 5–8 minutes. Don’t rush. Juices redistribute, and you avoid sadness.

No Grill? No Problem

Pan-sear in a cast-iron skillet with a slick of oil. Sear 3 minutes per side, then finish in a 375°F oven to 140°F internal. Same rest. Same victory.

The “Relish BBQ” Moment

I call it “Relish BBQ” because it plays the role of sauce without the sticky-sweet overkill. You get brightness, heat, and just enough sweetness to make pork sing.
How to plate it:

• Spoon 2–3 tablespoons relish over each chop right before serving.
• Drizzle pan or resting juices on the plate under the chop for a built-in sauce.
• Finish with a sprinkle of flaky salt and fresh herbs (parsley or chives). It looks restaurant-y with zero stress.

Balance Check

Taste a bite with relish. If it needs more tang, add a dash of cider vinegar on the chop. Too sharp? Add a thin swipe of butter under the relish. Fat + acid = harmony.

Smart Sides That Match the Tang

Don’t serve a flavor bomb with wallpaper sides. Bring the energy.

• Skillet cornbread: Add a spoon of relish to butter for a quick compound spread. Ridiculously good.
• Charred green beans or okra: High heat, salt, squeeze of lemon. Done.
• Creamy grits or mashed potatoes: They soak up the juices like champs.
• Vinegar slaw: Double down on tang for a full Southern feel.

Make-Ahead, Store, and Remix

Relish loves a fridge nap. It tastes even better on day two as flavors settle.
Storage tips:

• Keep in a sealed jar up to 7–10 days.
• If it seems too thick later, stir in 1–2 teaspoons cider vinegar.
• Keep a spoon handy because you’ll “taste-test” every time you open the fridge. Relatable, right?

Leftover magic:

• Sandwich MVP: Pork chop slices + relish + mayo on toasted bread.
• Eggs and hash: Stir relish into breakfast potatoes. Thank me later.
• Cheese board stunt: Cheddar + relish + crackers = low-effort flex.

FAQ

Can I use red tomatoes instead of green?

You can, but you’ll lose that crisp texture and tart bite. Red tomatoes cook down softer and sweeter. If you must, add extra vinegar and reduce sugar to keep things punchy.

How spicy should the relish be?

That’s your call. I like a gentle glow—enough red pepper flakes to say “hi” without starting drama. Add more heat if your crowd loves it, or keep it mellow and let the pork shine.

What if my pork chops always dry out?

Two fixes: thickness and temperature. Buy thicker chops and use a thermometer. Pull at 140°F and rest. Also, salt ahead to help moisture retention. Simple, not optional, IMO.

Can I make the relish ahead for a party?

Absolutely. Make it up to three days ahead and keep it cold. Flavors meld and mellow in the best way. Stir before serving, taste, and adjust with a splash of vinegar if it dulled in the fridge.

Is there a sugar-free version?

You can cut sugar way down or swap with a touch of honey or a zero-cal sweetener that tolerates heat. Just remember: acidity needs balance. Taste as you go so it doesn’t turn into straight-up pickle juice.

What wine or drinks pair well?

Go crisp and refreshing. A chilled rosé, dry Riesling, or a light lager all play nice with tangy relish and smoky pork. Sweet cocktails can feel heavy here, FYI.

Wrap-Up: Pork Chops, But Make Them Pop

Green tomato relish takes pork chops from dependable to “who made this?” in one spoonful. You get snap, tang, a little sweet, a little heat—everything pork wants as a dance partner. Keep the chops juicy, the relish bright, and the sides simple. That’s your Southern tang glow-up, no fuss, all flavor.