Vietnamese Spiced Pork Chops with Sweet Chili Sauce

Printed from Jenn's Food Journey, adapted from Cooking Light
- Serves 2 -

2 boneless pork loin chops
2 cups water
1 Tablespoon kosher salt
1 Tablespoon granulated sugar
1 teaspoon pepper
2 teaspoons brown sugar
1/2 teaspoon paprika
1/4 teaspoon coriander
1/8 teaspoon ground ginger
pinch of garlic powder
Sweet Chili Sauce (however much your little heart fancies)


Place the pork in a shallow dish.  Mix together the water, salt, sugar, and pepper until the salt and sugar are dissolved.  Pour over pork and cover.  Let sit in refrigerator for at least 2 hours.  Remove the pork from the brine and rinse thoroughly under cool water.  Pat dry with paper towel.

Meanwhile, in a small bowl, mix together the brown sugar, paprika, coriander, ginger, and garlic powder until well combined.  Sprinkle/rub over both sides of each pork chop.  Place on a clean plate and cover.  Let sit in refrigerator for at least 1 hour.

Preheat grill to 375 degrees.  Oil the grill grates.  Place the pork directly over the fire and grill 4-5 minutes per side or until the pork reaches 145 degrees F.  Remove from the grill and allow to rest for 4 minutes before cutting into.  Serve with sweet chili sauce.  Enjoy!