Recipe: Quick-Brined Pork Chops and Apple Slaw (using pickling spice)

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."



FOR THE BRINED PORK CHOPS:
5 cups cold water
1 1/3 cups firmly packed light brown sugar
1 cup rice vinegar
1 (1.5 ounces) jar mixed pickling spice
3 tablespoons sea salt
4 bone-in pork chops, at least 3/4-inch thick (about 2 pounds)
1 tablespoon olive oil

FOR THE 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

TO BRING 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.

TO MAKE THE APPLE 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.

WHEN READY TO COOK:
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.

Drain slaw; serve with the pork chops.

Makes 4 servings
Adapted from source: McCormick