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
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- 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
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 Grill pork chops over medium heat 4 to 6 minutes per side or until desired doneness. Serve with Apple Slaw
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