Beer Brined Pork Chops with Cabbage Slaw

 


Brining in a salt and sugar solution is a wonderful way to enhance the flavor and juiciness of pork. This brine is prepared with beer to add another layer of flavor. Serve the pork chops with a unique slaw that starts with grilled cabbage. Photo credit: Eva Kosmas from Adventures in Cooking.

Yield: 8 oz. pork chops & 4 oz. cabbage slaw


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
beer, 12 oz. 2 eaches 1. For the pork chops: mix together the beer, brown sugar, and salt in a medium bowl until sugar is dissolved. Place pork in large plastic bag, and pour the brine over the pork. Refrigerate for 4-6 hrs.

2. Remove pork chops from brine. Discard remaining brine. Rinse pork chops well under cool running water. Pat dry. Brush pork chops lightly with oil. Rub with 2 Tbsp. seasoning.

3. Grill pork chops over medium heat until desired doneness. Serve immediately.

4. For the cabbage slaw: brush cabbage and bell peppers with 1 Tbsp. of the oil. Grill over medium-high heat 10-12 minutes until lightly charred and softened, turning occasionally. Cool slightly. Cut into thin strips. Mix remaining 2 Tbsp. oil, vinegar, brown sugar, and seasoning in large bowl until well blended. Add cabbage and peppers; toss to coat well. Serve immediately.

light brown sugar 1/4 cup
salt 2 tablespoons
pork chops, 8 oz., bone-in 2 pounds
olive oil 1 tablespoon
McCormick® Grill Mates® Smokehouse Maple Seasoning 2 tablespoons
Napa cabbage, quartered lengthwise 1 pound
red bell pepper, quartered and cored 1/2 each
olive oil 4 1/2 teaspoons
cider vinegar 2 tablespoons
light brown sugar 1 tablespoon
McCormick® Grill Mates® Smokehouse Maple Seasoning 4 teaspoons
Ingredients Quantities Instructions
beer, 12 oz. 12 eaches 1. For the pork chops: mix together the beer, brown sugar, and salt in a medium bowl until sugar is dissolved. Place pork in large plastic bag, and pour the brine over the pork. Refrigerate for 4-6 hrs.

2. Remove pork chops from brine. Discard remaining brine. Rinse pork chops well under cool running water. Pat dry. Brush pork chops lightly with oil. Rub with 2 Tbsp. seasoning.

3. Grill pork chops over medium heat until desired doneness. Serve immediately.

4. For the cabbage slaw: brush cabbage and bell peppers with 1 Tbsp. of the oil. Grill over medium-high heat 10-12 minutes until lightly charred and softened, turning occasionally. Cool slightly. Cut into thin strips. Mix remaining 2 Tbsp. oil, vinegar, brown sugar, and seasoning in large bowl until well blended. Add cabbage and peppers; toss to coat well. Serve immediately.

light brown sugar 1 1/2 cups
salt 3/4 cup
pork chops, 8 oz., bone-in 12 pounds
olive oil 6 tablespoons
Grill Mates Smokehouse Maple Seasoning – New! 3/4 cup
Napa cabbage, quartered lengthwise 6 pounds
red bell pepper, quartered and cored 3 eaches
olive oil 1 cup
cider vinegar 3/4 cup
light brown sugar 6 tablespoons
Grill Mates Smokehouse Maple Seasoning – New! 1/2 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 420 kcal


Total fat 23 g


Saturated fat 6 g


Trans fat 0 g


Cholesterol 105 mg


Sodium 1390 mg


Carbohydrate 16 g


Dietary fiber 2 g


Sugars 10 g


Protein 35 g


Plating Instructions: The dish can be plated by placing a 4 oz. portion of Cabbage Slaw on the plate and laying the whole Pork Chop on top of the bed of cabbage.


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