Spice-Crusted Pork Chops with Buttermilk Carrot Slaw
Preparation & Cooking Time: Prep time: 20 minutes | Marinating time: 2 to 6 hours |Grilling time: 8 to 10 minutes
Recipe by Jamie Purviance
- 2¼ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon chipotle or ancho chile powder
- ½ teaspoon dried Mexican oregano leaves, 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 8 ounces and 1 inch thick, trimmed of excess fat
- ¼ cup buttermilk
- ¼ cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon whole-grain or stone-ground mustard
- ? cup vegetable oil
- 5 large carrots, about 1¼ pounds total, peeled and grated using the large holes of a box grater
- 1 shallot, about 1 ounce, very thinly sliced
- 2 tablespoons finely chopped fresh basil, Italian parsley, or cilantro leaves, or a combination
- Kosher salt
In a small bowl mix the salt, pepper, paprika, onion powder, chile powder, oregano, cayenne, 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.)
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Grill the pork chops overdirect 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.