Michael Symon's Pastrami Spiced Pork Chops Symon Dinner's Cooking Out Food Network

Michael banishes dry pork chops from the dinner table by cooking his meat with flavorful sauerkraut!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Pastrami Spiced Pork Chops with Braised Vegetables
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 2 hr 20 min
Active: 40 min
Yield: 8 servings

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!

Cooks 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.

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Michael Symon's Pastrami Spiced Pork Chops | Symon Dinner's Cooking Out | Food Network
https://www.youtube.com/watch?v=6MDb8GVRwy0