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Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

Jamie Purviance

  • People

    Serves 6

  • Prep Time

    20 mins

  • Marinating Time

    2 to 6 h

  • Grilling Time

    8 to 10 mins

Ingredients
Instructions

the Ingredients

20151023095359 Row Pork 58

Paste

  • Completed step 2¼ teaspoons kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 1 teaspoon smoked paprika
  • Completed step 1 teaspoon onion powder
  • Completed step ½ teaspoon pure ground chipotle or ancho chile
  • Completed step ½ teaspoon dried oregano leaves, preferably Mexican oregano, crumbled
  • Completed step ¼ teaspoon ground cayenne pepper
  • Completed step ¼ teaspoon garlic powder
  • Completed step 2 tablespoons vegetable oil
  • Completed step 1 tablespoon red wine vinegar
 
  • Completed step 6 center-cut pork rib chops, each about 8 ounces and 1 inch thick, trimmed of excess fat

Slaw

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

Special Equipment

  • box grater with holes

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl mix the salt, pepper, paprika, onion powder, ground chile, oregano, cayenne pepper, and garlic powder. Set aside 1 teaspoon of the spices for the slaw. Add the oil and vinegar to the bowl and stir to combine.
  • Spread the paste on both sides of each pork chop. Cover and refrigerate for 2 to 6 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  • Meanwhile, make the slaw. In a large bowl combine the buttermilk, sour cream, vinegar, mustard, and the reserved 1 teaspoon spices. Slowly whisk in the vegetable oil until emulsified. Add the carrots, shallot, and fresh herbs. Toss well and season with salt. (You can make the slaw up to 4 hours ahead; cover tightly and refrigerate. Bring to room temperature and toss before serving.)
  • Prepare the grill for direct cooking over medium heat (350° to 400°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Grill the pork chops over direct medium heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the slaw.
    Grill the pork chops over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the slaw.
    Grill the pork chops over medium heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the slaw.

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