Grilled Pork Chops Marinated in Brine with Cabbage Slaw, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Grilled Pork Chops Marinated in Brine with Cabbage Slaw

Cuisine: American
Servings: 4 servings

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.

Ingredients

  • For the Brine
  • 3 cups water *This recipe requires overnight marinating
  • 3 teaspoons salt
  • 3 teaspoons sugar
  • tablespoons apple cider vinegar
  • 1/2 small sweet onion
  • 2 cloves garlic sliced
  • 1 jalapeño pepper sliced
  • 2 bay leaves crushed
  • 1 teaspoon whole peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon crushed red chile flakes
  • For the Cabbage Slaw
  • 4 cups green cabbage shredded
  • 1/2 sweet onion sliced thin
  • 1 jalapeño pepper diced
  • 1/4 cup cilantro chopped
  • Juice of 1 small lemon
  • 1/2 tablespoon red wine vinegar
  • 1 tablespoon Sriracha hot sauce
  • 4 tablespoons olive oil
  • 1 teaspoon sugar
  • salt and pepper to taste
  • You Will Also Need
  • Oil for brushing onto grill
  • More sriracha for basting pork chops

More like this

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Chef Notes

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.

View Comments
Dinner

RecommendedView All