Sweet and spicy never gets old on the grill. Like the BBQ Bacon Wrapped Jalapeno Poppers, there is something so delicious about food that is sweet with a little kick. That is what you have here with the Honey Sriracha Pork Chops!
When you combine the flavor of honey with the heat of Sriracha, it makes an amazing combo. Throw the pork chops on the grill or even be adventurous and throw them directly on the coals! We are positive that this recipe will spice up your summer, just make sure to bring a beer to cool it down!
Post Sponsored by Cowboy Charcoal
Why should I brine the Honey Sriracha Pork Chops?
Brining is the act of using water, salt, sugar and other spices to enhance the tenderness of a meat. One way you can do this is by heating up the brine till the sugar and salt have dissolved, allowing it to fully cool, add the meat into the brine and let it sit for multiple hours.
The brine will penetrate the meat and allow all the spices and seasonings to get inside the meat creating an extremely flavorful piece of meat.
Tips for brining
Brining these Honey Sriracha Pork Chops is essential. The only major thing to look out for when brining is that the brine is fully cooled when you add the meat. It can we hazardous to add meat to a warm/hot mixture as the meat might start to “cook”.
This can start the process of releasing bacteria that is meant to be fully cooked away. Make sure to add ice to your brine after it has been cooked. Check the temperature of the water before adding the pork chops. Lastly, only add the chops when the brine is cool.
Honey Sriracha Pork Chops
Honey Sriracha Brine Ingredients
- 1/4 cup kosher salt
- 1/4 cup Sriracha
- 2 tbsp honey
- 1 tsp black peppercorn
- 2 bay leaves
- 4 minced garlic cloves
- 4 cups of water
Pork Chop Ingredients
- 4-5 pork chops
- Honey Sriracha Brine See above
- 2 tbsp Olive Oil
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- 1 tbsp honey
- 1 tbsp Sriracha
- In a pot, mix all ingredients for the Honey Sriracha Brine (see above).
- Bring brine to a boil, then stir and let sit for 15-20 mins.
- Place brine in container or bag and let rest inside refrigerator for 24 hours.
- Pull brine out of fridge and place unseasoned pork chops into the brine for an additional 1-2 hours.
- Pull pork chops out of brine, discard brine, and season pork chops with olive oil, salt, and pepper.
- Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
- Once coals are ready, place pork chops on grill and cook for 4-5 mins per side.
- Take pork chops off grill and let rest for 3-4 minutes
- Drizzle honey and Sriracha on top for added flavor!
This article does contain affiliate links to products that we personally use and support. Purchasing an affiliate product does make us a small commission at no cost to you. This helps us continue creating for our website. All words and opinions are our own, and we appreciate your support!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!
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