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Jamie Purviance

Spice-Crusted Pork Chops with Buttermilk Carrot Slaw

  • People

    Serves 6

  • Prep Time

    20 min.

  • Marinating Time

    2 to 6 h

  • Grilling Time

    8 to 10 min.

People
Serves 6
Prep Time
20 min.
Marinating Time
2 to 6 h
Grilling Time
8 to 10 min.

the Ingredients

20151023095359 Row Pork 58

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

Special Equipment

  • box grater with 6-millimeter holes

Instructions

  • 01 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.
  • 02 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.
  • 03 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.)
  • 04 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 05 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.
Ingredients
Instructions

Let's Gear Up

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