Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

Paste

• 2¼ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• ½ teaspoon pure ground chipotle or ancho chile
• ½ teaspoon dried oregano leaves, preferably Mexican oregano, crumbled
• ¼ teaspoon ground cayenne pepper
• ¼ teaspoon garlic powder
• 2 tablespoons vegetable oil
• 1 tablespoon red wine vinegar

• 6 center-cut pork rib chops, each about 8 ounces and 1 inch thick, trimmed of excess fat

Slaw

• ¼ cup buttermilk
• ¼ cup sour cream
• 2 tablespoons red wine vinegar
• 1 teaspoon whole-grain or stone-ground mustard
• ⅓ cup vegetable oil
• 5 large carrots, about 1¼ pounds total, peeled and grated using the large holes of a box grater
• 1 shallot, about 1 ounce, very thinly sliced
• 2 tablespoons finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination
• Kosher salt