Another fast/easy pork marinade

Thanks to Alton Brown for this recipe cuz it is damn good. I like the idea of pork but it inevitably ends up dry. Not these!

I served them at a Fall dinner party with an arugula, pomegranate and persimmon salad, plus roasted cauliflower drizzled with Calabrian chili oil. For a Summer BBQ, I'd pair them with fresh corn-on-the-cob, a kale salad (uh this will be the next several posts...my obsession with kale salads) and maybe some heirloom tomatoes and really good Burrata. 

Be sure to rinse them well (like rub them under running water) if you don’t want the salty-crustyness when it’s been BBQ’d – I think that’s the best part but it can be intense. 

I also halve the recipe when it’s for just the three of us – I can fit five or so chops in a half recipe of brine.

Easy Pork Chop brine

Thick loin-end pork chops  (or use what ever cut pork you wish)
3/4 cup kosher salt (DO NOT use regular white table salt!)
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder (do not use prepared mustard!)
2 cups cider vinegar (heated until hot)
1 lb ice cube

Heat the vinegar in a microwave-proof glass container (I use a Pyrex measuring cup) until very hot, not boiling

Measure the salt, brown sugar, peppercorns and mustard powder into whatever container you will brine in. I use a deep plastic container with a tight lid, or a 9x13 glass dish if you are doing a lot of chops.

Add in the HOT vinegar and swirl to dissolve the sugar and salt completely.

Let the mixture stand for 20 minutes at room temperature to develop flavor.

Add in the ice cubes and shake to melt most of the ice.

Add in the pork chops, making certain that the meat is completely covered with the brine.

Cover with lid and refrigerate for 2 hours (real recipe says NO MORE than 2 hours! But I think you could go 30 mins longer for thick cut chops **BUT** you need to rinse them well or the outside will be VERY VERY SALTY.)

Rinse the pork WELL under cold water before cooking.

Cook as desired. I usually go 4 minutes each side and then let them rest for awhile.

Vietnamese pork chops to go with your slaws

All this talk of Asian-inspired slaws made me need to write down my pork marinades. Now you have something to go with them!

I make these all the time. I am pretty lazy and never remember to marinate them overnight (which makes them great, so don't skip it) so now I actually make a lot at one time and freeze a few bags of the pork chops in the marinade. All I have to do is defrost and grill them.

I serve these with steamed rice or soba noodle salad and one of the Asian slaws or as the meat on Bahn Mi sandwiches (Sriracha + mayo = mmmm).

Vietnamese pork chops
2 tbsp vegetable oil
1/3 cup honey
1/4 cup fish sauce
4 garlic cloves, minced
2 medium shallots, minced
2 tsp ground black pepper
8 thin center cut pork chops (I have also used sliced pork tenderloin with success)

In a zip lock or large bowl, combine oil, honey, fish sauce, garlic, shallots and pepper. Add the pork chops and marinate/ refrigerate overnight.

Grill 3 min per side. Don't overcook them, but you want them to be a little burny on the edges. That's the caramelizy goodness.

Asian-inspired dressings - part 3 - Ramen Almond Slaw

Ok, this one is a little embarrassing. We have nicknamed it "White Trash Cole Slaw" at our house because it is just so outrageously Midwestern, but we do it with love in our hearts because the recipe came from my awesome (and Midwestern) sister-in-law, who is a fantastic cook. She is so classic Midwestern - for a CA girl like me her recipes are funny but damn good if you can get over the fact you are using TWO FULL RAMEN SEASONING PACKETS.

Don't laugh now: 

Sibyl's White Trash Cole Slaw

2 Chicken ramen seasoning packets (keep those noodles and read on)

1/3 cup apple cider vinegar

1/2 cup sugar (scary amount, I know, but do it)

1/2 cup mild oil (canola or I use avocado)

Put it in a jar and shake it until the sugar dissolves. 

Then, toss with:

• Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or be lazy like me and open a bag of it, pre-shredded)
• Julienne or shredded carrots (open that bag, too!)
• Sliced green onion
• Sliced toasted almonds (375º on a sheet pan for 7 mins, don't burn them!)

Here's the best part - CRUSH the ramen noodles and toss in the salad. 

If you open the packages carefully, you can retrieve the seasoning packet and then carefully crush the noodles in the same bag. Or dump them all into a big zip-top bag and crush away. 

A friend who I respect so much for his accomplishments, intellect and good taste LOVES this salad. So that says something. He is Midwestern, though. But not at all white trash. 

Asian-inspired dressings - part 2 - Thai/Vietnamese Slaw dressing

We served this salad at our wedding rehearsal dinner - and I have been making it for the nearly 20 years since. I've edited it after a trip to Vietnam - to replace the white vinegar with lime juice and sugar with agave, but both are fine substitutions. 

It is a keeper - a great pot-luck salad because it holds up well after you dress it and doesn't have mayonnaise, if you are worried about it going bad in the heat. Don't dress it until right before you eat though, so the cabbage stays crisp. 

I make my dressings in a jar with a tight lid or a clean glass bottle that formerly housed purchased dressing. I have kept a few of those around since I never buy salad dressing. All the fakey ingredients in them just scare me. 

Here it is with sesame-crusted seared tuna and some sauteed lemon shrimp. Easy!

Thai/Vietnamese Cole Slaw Dressing 

1-2 tbsp agave <preferred> OR sugar (to taste)

3 tbsp Thai fish sauce

3 tbsp lime juice <preferred> OR 1/3 cup white vinegar

1 tbsp water

One large clove of garlic, pushed through a press or chopped very fine
A shake of chili flakes if you like a kick

Shake it all up until the agave/sugar dissolves and refrigerate until use. If you let the dressing sit together a few hours the flavor is better. 

Toss with whatever you have and like, some things I use: 

• Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or open a bag of it, pre-shredded)
• IF you use red (purple) cabbage, BE SURE to rinse it thoroughly or your will end up with a purple mess of a salad, I have done this so many times
• Chopped kale, any type
• Sliced, grated, chopped carrots
• Chopped green onion
• Cucumber, sliced
• Julienned jicama 
• Sliced baby sweet peppers - red and yellow
• Sliced snow peas
• Bean sprouts
• Segments of oranges or grapefruit (replaces pomelo we had in the Vietnamese version)
• Chopped dry-roasted peanuts or sliced almonds, or toasted sesame seeds

Asian-inspired slaw dressing - Wasabi Soy

Ugh, last time I will comment on how infrequently I post, but I just emailed this recipe to a friend and thought I should just put it up so I don't have to drag through my tattered recipe binder when I need it. 

This great as a dip for veggies or as a dressing for an Asian slaw, or on grilled fish (my friend serves it with her crab cakes). If you make your own mayo with olive oil it would probably be more paleo friendly but alas, I am too lazy. 

Wasabi Soy Dip or Slaw Dressing

2 tbsp soy sauce
3/4 tsp sugar
1 tsp lemon juice (or white vinegar if you are desperate, like I usually am)
Wasabi paste in a tube – to taste
1/2 cup mayo

Mix it all up and let it chill for a few hours in the fridge for flavors to develop. 

My classic Asian slaw (which my family and friends will tell you - I make way too often) consists of whatever veggies I have that seem like they work, including but not limited to: 

• Shredded green cabbage (soak in ice water 2 hours before slicing and it will be super crispy - or be lazy like me and open a bag of it, pre-shredded)
• IF you use red (purple) cabbage too but sure to rinse it thoroughly or you will end up with a purple mess of a salad. I have done this so many times that now I just skip it
• Sliced, grated, chopped carrots
• Chopped green onion
• Cucumber
• Sliced baby sweet peppers - red and yellow
• Sliced snow peas
• Chopped dry-roasted peanuts or sliced almonds, or toasted sesame seeds

Really, whatever you think sounds like it would taste good. Sometimes I do 50/50 shredded Romaine and cabbage for a more salad-like salad.