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honey sriracha pork chops
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5 from 1 vote

Honey Sriracha Pork Chops

Sweetness of honey with the spiciness of Sriracha on pork chops. Great for having friends over!
Prep Time30 minutes
Cook Time15 minutes
Brining1 day 1 hour
Total Time1 day 1 hour 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

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

Optional

  • 1 tbsp honey
  • 1 tbsp Sriracha

Instructions

  • 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!

Notes

Tip: Want a full meal? Try adding a bed of basmati rice and roasted broccoli!
Gear: Cowboy Charcoal 

Nutrition

Calories: 334kcal | Carbohydrates: 17g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 11122mg | Potassium: 603mg | Fiber: 1g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg