Herbed Chicken & Spinach Soup
main dishes

Quick Brined Pork Chops and Apple Slaw

A high impact brine for pork chops and apple slaw features Asian rice vinegar, brown sugar and Mixed Pickling Spice.
  • 20m

    prep time

  • 15m

    Cook Time

  • 449


  • 11



It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Download Now




Quick-Brined Pork Chops

  • 5 cups cold water
  • 1 1/3 cups firmly packed light brown sugar
  • 1 cup rice vinegar
  • 1 jar (1.5 ounces) McCormick® Mixed Pickling Spice
  • 3 tablespoons McCormick Gourmet™ Sicilian Sea Salt
  • 4 bone-in pork chops, at least 3/4-inch thick (about 2 pounds)
  • 1 tablespoon olive oil

Apple Slaw

  • 4 cups shredded green cabbage
  • 2 apples, such as Empire or Gala, quartered, cored and thinly sliced
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil


  • For the Pork Chops, mix water, sugar, vinegar, pickling spice and sea salt in large plastic or glass container, stirring to dissolve sugar and sea salt. Reserve 1 1/2 cups of the brine for the Slaw. Place pork chops in remaining brine. If necessary, place a plate on top of the pork chops to keep them submerged. Cover container. Refrigerate 2 to 4 hours

  • For the Slaw, bring reserved brine to boil in small saucepan on medium-high heat. Reduce heat to low; simmer 5 minutes. Toss cabbage, apples and onion in large bowl. Strain brine over slaw. Add oil; toss to coat well. Cover. Refrigerate 2 to 4 hours. Drain slaw

  • Remove pork chops from brine. Pat dry with paper towels, removing picking spice. (Do not rinse pork chops.) Brush pork chops with oil. Discard brine

  • Grill pork chops over medium heat 4 to 6 minutes per side or until desired doneness. Serve with Apple Slaw

Nutrition information (per Serving)



We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!