Honey Sriracha Pork Chops
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! Table of Contents Why you’ll love this recipeIngredients for Honey Sriracha Pork ChopsHoney Sriracha BrinePork ChopsOptional IngredientsHow to Make Honey Sriracha Pork ChopsMake the Honey Sriracha BrineGrill the ChopsRest and ServeTIPS for Honey Sriracha Pork ChopsMore Pork RecipesHow to Store Leftovers & ReheatWhat to Serve With Spicy Pork ChopsHoney Sriracha Pork Chops FAQsFlavor X Fire & FOOD X FireHoney Sriracha Pork Chops Recipe Why you’ll love this recipe Ingredients for Honey Sriracha Pork Chops Honey Sriracha BrinePork ChopsOptional Ingredients Honey Sriracha Brine Pork Chops Optional Ingredients How to Make Honey Sriracha Pork Chops Make the Honey Sriracha BrineGrill the ChopsRest and ServeTIPS for Honey Sriracha Pork Chops Make the Honey Sriracha Brine Grill the Chops Rest and Serve TIPS for Honey Sriracha Pork Chops More Pork Recipes How to Store Leftovers & Reheat What to Serve With Spicy Pork Chops Honey Sriracha Pork Chops FAQs Flavor X Fire & FOOD X Fire Honey Sriracha Pork Chops Recipe Why you’ll love this recipe Weeknight dinners often feel like a race against time, but Honey Sriracha Pork Chops are here to be your hero. With short prep time and a handful of ingredients, these Asian pork chops come together in a flash and require minimal effort. They’re the perfect punch of sweet and spicy flavors, created by the perfect combination of the honey and sriracha combo, making this dish a guaranteed crowd-pleaser at the dinner table. Love spicy foods? Then, you’ll love these recipes – Spicy Tequila Lime Shrimp Skewers, Spicy Mezcal Drumstick Skewers, Honey Fire Party Ribs and Smoked Picanha with Spicy Smoked Chimichurri. Ingredients for Honey Sriracha Pork Chops Honey Sriracha Brine Kosher Salt: This is the brining workhorse because it tenderizes the pork chops by drawing out moisture and then redistributing it throughout the meat. Sriracha: This fiery sauce adds a nice kick of heat while also adding some tangy flavor to the pork chops. Honey: Sweetness is a key player here! It balances the heat of the Sriracha and creates a delicious sweet and spicy flavor profile. It also gives the pork a nice, caramelized finish. Black Peppercorn: A touch of black pepper adds depth and warmth to the brine. Bay Leaves: These fragrant leaves add a subtle herbal note to the brine. Minced Garlic Cloves: Garlic is a flavor powerhouse, and here it infuses the pork chops with its delicious garlicky goodness. Water: This is the base of the brine, carrying all the other flavors to the pork chops. Kosher Salt: This is the brining workhorse because it tenderizes the pork chops by drawing out moisture and then redistributing it throughout the meat. Sriracha: This fiery sauce adds a nice kick of heat while also adding some tangy flavor to the pork chops. Honey: Sweetness is a key player here! It balances the heat of the Sriracha and creates a delicious sweet and spicy flavor profile. It also gives the pork a nice, caramelized finish. Black Peppercorn: A touch of black pepper adds depth and warmth to the brine. Bay Leaves: These fragrant leaves add a subtle herbal note to the brine. Minced Garlic Cloves: Garlic is a flavor powerhouse, and here it infuses the pork chops with its delicious garlicky goodness. Water: This is the base of the brine, carrying all the other flavors to the pork chops. Pork Chops Pork Chops: Choose nice, thick cut pork chops for the best results. You can use boneless pork chops or bone-in pork chops. It’s totally up to you. Honey Sriracha Brine: We use the same brine we made earlier to infuse the pork chops with flavor and tenderness. Olive Oil: A drizzle of olive oil helps the pork chops sear beautifully on the grill. Kosher Salt & Black Pepper: A classic duo that enhances the natural flavor of the pork chops. Pork Chops: Choose nice, thick cut pork chops for the best results. You can use boneless pork chops or bone-in pork chops. It’s totally up to you. Honey Sriracha Brine: We use the same brine we made earlier to infuse the pork chops with flavor and tenderness. Olive Oil: A drizzle of olive oil helps the pork chops sear beautifully on the grill. Kosher Salt & Black Pepper: A classic duo that enhances the natural flavor of the pork chops. Optional Ingredients Honey & Sriracha: These are for those who want to take the sweet and spicy flavor up a notch! You can brush some extra honey and Sriracha on the pork chops while they cook for an extra flavor punch. Honey & Sriracha: These are for those who want to take the sweet and spicy flavor up a notch! You can brush some extra honey and Sriracha on the pork chops while they cook for an extra flavor punch. Add flavor to everything you’re cooking shop over the fire spice lines How to Make Honey Sriracha Pork Chops Make the Honey Sriracha Brine First, we’ll create the flavorful Honey Sriracha Brine. In a pot, simply combine all the brine ingredients (check the list above for details). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes. Let the brine cool completely, then transfer it to a container or resealable bag – this will be the flavor bath for your pork chops! Once the brine has chilled in the fridge for a full 24 hours, you can proceed to the next step. Next, it’s time to brine the pork chops. Take out the chilled brine and add your unseasoned pork chops. Let them soak up all that delicious flavor for 1-2 hours. Grill the Chops Now, get your grill fired up! Light the charcoal in your chimney or mound it inside your grill. Let it burn for 10-15 minutes until the coals are hot and glowing (around medium-high heat). This will give your pork chops a nice sear when they hit the grill. Once the coals are ready, take the pork chops out of the brine and discard it (remember, don’t reuse brine!). Season the pork chops with olive oil, salt, and pepper to get them ready for the grilling action. Carefully place the seasoned pork chops on the hot grill and then cook for 4-5 minutes per side. You’re aiming for a perfect sear on the outside while keeping the inside of the pork chops tender and juicy. Make sure to check out my tomahawk pork chops and pork crown roast for other fun ideas on how to cook pork! Rest and Serve Patience is a virtue, especially when it comes to grilling! Letting your pork chops rest for 3-4 minutes after taking them off the heat is a secret weapon for maximum flavor. During this resting time, the juices redistribute throughout the meat, ensuring every bite is bursting with deliciousness. It’s like a built-in flavor booster that takes your pork chops from good to fantastic, so don’t skip it! TIPS for Honey Sriracha Pork Chops 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 be 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 are 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. Use an instant-read thermometer to check the internal temperature of the pork chops. They should read 145F when done. Pat your pork chops dry with a paper towel after brining to remove any excess moisture. 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 be 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 are 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. Use an instant-read thermometer to check the internal temperature of the pork chops. They should read 145F when done. Pat your pork chops dry with a paper towel after brining to remove any excess moisture. More Pork Recipes How to Store Leftovers & Reheat Store leftover pork chops in an airtight container in the fridge for 3-4 days. You can also freeze them for up to 6 months. Before reheating, let your pork chops come to room temperature, whether refrigerated or frozen. To reheat, grab a large pan with a little oil and turn it to medium heat. Gently cook the pork chops on each side until warmed through, about 3-5 minutes. What to Serve With Spicy Pork Chops Honey Sriracha Pork Chops bring the flavor, so sides can be simple! Rice (white or brown) soaks up the sauce, or go for coconut rice for a touch of sweetness. Roasted veggies like broccoli or peppers add color and nutrients. Sesame seeds and green onion for an Asian touch! WHY SHOULD I BRINE THE HONEY SRIRACHA PORK CHOPS? There are so many benefits of brining. 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. Can I make this recipe on the stove top? Absolutely! Brine the pork chops as directed in the recipe. Then, grab a large pan or cast iron skillet and turn it to medium high heat. Sear the pork chops on each side for 4-5 minutes. Remove from the heat, serve with your favorite sides and enjoy! Are there any other cuts of pork I can use with this recipe? I recommend using pork chops, as they’re pretty affordable and super easy to grill! However, pork tenderloin would be another good option for this recipe. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. 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 ▢ 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 ▢ 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 ▢ 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 minutesDrizzle honey and Sriracha on top for added flavor! In a pot, mix all ingredients for the Honey Sriracha Brine (see above). 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. 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. 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 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. 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. 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. 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 Take pork chops off grill and let rest for 3-4 minutes Drizzle honey and Sriracha on top for added flavor! 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 Derek Wolf 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!