dried oregano leaves, preferably Mexican oregano, crumbled
ground cayenne pepper
red wine vinegar
center-cut pork rib chops, each about 225 grams and 2.5 centimeters thick, trimmed of excess fat
red wine vinegar
whole-grain or stone-ground mustard
large carrots, about 570 grams total, peeled and grated using the large holes of a box grater
shallot, about 30 grams, very thinly sliced
finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination
box grater with 6-millimeter holes
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.)
Related Grill Skills
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
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 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.