Honey Sriracha Pork Chops
Sweetness of honey with the spiciness of Sriracha on pork chops. Great for having friends over!
Prep Time30 minutes mins
Cook Time15 minutes mins
Brining1 day d 1 hour hr
Total Time1 day d 1 hour hr 45 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
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
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!
Tip: Want a full meal? Try adding a bed of basmati rice and roasted broccoli!
Gear: Cowboy Charcoal
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