Brining is a simple and great method for adding more flavor to pork and chicken recipes. It can be as simple as water combined with sugar and salt. Or you can add some aromatics like, onion, garlic, chiles and spices. The more salt you add, the less brining time you will need. That is a good tip to remember. This could be a quick weeknight meal with just a little prep. And if you are not up to firing up the grill, these pork chops cook up delicious in a cast-iron pan for just 6 minutes per side. My favorite side for a pork chop dinner is a crisp and crunchy bowl of cabbage slaw. Whether it’s fresh or quickly cooked, it pairs wonderfully with these flavorful chops.
For the Brine
3cups water *This recipe requires overnight marinating
Combine all of the ingredients to prepare the brine. Taste for salt. Pour the brine over the pork chops, cover and marinate for at least 24 hours or up to 3 days.
Remove the pork chops from the brine and onto a plate 40 minutes before cooking. Discard brine. Remove extra moisture from pork by pressing with paper towels. This will help the meat sear and brown instead of steaming. Preheat your grill to medium/high heat.
Prepare the cabbage slaw while grill preheats. Combine all vegetables for the slaw. Whisk the liquids with the slices. Taste for salt then pour over cabbage mixture. Toss to combine, cover and chill until ready to serve.
Brush the grates on the grill with oil. Cook the pork chops for 5 to 7 minutes per sides depending on how thick they are. During the last minute of cooking time, brush the chops with sriracha on both sides. You are looking for an internal temperature of no more than 140ºF. Remove from heat and tent loosely with foil paper for a few minutes before serving. Serve with your favorite rice and cabbage slaw.
Try adding a few of your favorite spices to your brine to add flavor to pork and chicken recipes.
I like to prepare my slaw shortly before serving to ensure it will still be crisp. If you have time, prepare the dressing ahead for more flavor.
Any hot sauce or barbeque sauce makes for a quick basting sauce towards the end of cooking time.