Pastrami Spiced Pork Chops with Braised Vegetables
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 562
- Total Fat
- 26
- Saturated Fat
- 7
- Carbohydrates
- 44
- Dietary Fiber
- 10
- Sugar
- 13
- Protein
- 42
- Cholesterol
- 117
- Sodium
- 1334
- Total: 2 hr 20 min
- Active: 40 min
Ingredients
Olive oil, for cooking
2 yellow onions, sliced
Kosher salt and freshly ground black pepper
3 Yukon gold potatoes, quartered
2 carrots, cut into quarters
1 small head red cabbage, core trimmed and sliced
16 ounces sauerkraut
2 cups apple cider
Four 1-pound bone-in pork chops
Grainy mustard, for serving
Minced fresh chives, for serving
Pastrami Rub:
1/2 cup kosher salt
1/2 cup coarsely ground black pepper
1/4 cup celery seeds
2 tablespoons garlic powder
2 tablespoons smoked paprika
2 tablespoons cracked coriander seeds
2 tablespoons cracked mustard seeds
Directions
- Set up a charcoal grill for direct and indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Place a large Dutch oven over the direct heat-side of the grill. Add a splash of olive oil, followed by the onions. Sprinkle with salt and let cook to slightly sweat them, 3 to 4 minutes. Add the potatoes, carrots, cabbage, sauerkraut and apple cider. Sprinkle with some pepper, then move the pan to the indirect heat-side of the grill and let cook while you work on the pork chops.
- For the pastrami rub: Combine the salt, pepper, celery seeds, garlic powder, smoked paprika, coriander and mustard seeds in a bowl and mix well.
- Your grill should be at 360 to 400 degrees F. Pat the pork chops dry with paper towels, then drizzle with olive oil on both sides. Sprinkle liberally with the pastrami rub on all sides. Sear the pork chops on the direct heat-side of the grill until nicely charred, 2 to 3 minutes per side. Add the pork chops to the vegetables, then close the lid of the grill and cook until the pork chops are at 150 degrees F internally, about 1 hour 30 minutes. Remove the pork chops from the pan, get rid of the bones, and slice the pork chops into nice slices. To serve, scoop some of the braised vegetables on a plate, top with the sliced pork and garnish with some grainy mustard and chives. Enjoy!
Cook’s Note
Oven method: Roast at 450 degrees F for 20 minutes, then reduce the heat to 350 degrees F for another 1 1/2 hours.