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 225 grams and 2.5 centimeters thick, trimmed of excess fat

Slaw

• 60 milliliters buttermilk
• 60 milliliters sour cream
• 2 tablespoons red wine vinegar
• 1 teaspoon whole-grain or stone-ground mustard
• 80 milliliters vegetable oil
• 5 large carrots, about 570 grams total, peeled and grated using the large holes of a box grater
• 1 shallot, about 30 grams, very thinly sliced
• 2 tablespoons finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination
• Kosher salt