Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a west-meets-east barbecue fusion with these Grilled BBQ Pork Chops & Sesame Sprouts Slaw!
WHAT YOU'LL LOVE
- Massaging sugar directly into the shredded Brussels sprouts and carrots before dressing them draws out moisture and begins softening the vegetables, rather than leaving them raw and crunchy throughout
- Shaking the dressing ingredients together in a sealed jar creates a temporary emulsion, blending the oil and vinegar more evenly than whisking alone would
- Rubbing gochujang paste over the dried chops right before grilling builds a sticky, spicy crust that chars nicely over direct heat
- Moving the chops from direct to indirect heat after building grill marks finishes them gently, rather than risking the gochujang paste burning over sustained high heat
Grilled BBQ Pork Chops with Sesame Sprouts Slaw
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Calories
341
Try this unique recipe for a fusion of east and west flavors: Chef Tom shows you how to grill BBQ Pork Chops and make Sesame Sprouts Slaw. Enjoy the unbeatable flavor of smoky barbecue with a unique twist!
Ingredients
- 6 bone-in pork chops
-
Smoke on Wheels Pork Marinade
- 2 cups Gochujang
-
Smoke on Wheels KC Bootleg BBQ Sauce
- 8 oz Brussels sprouts, trimmed, halved, thin sliced
- 2 oz bean sprouts, chopped 1″
- 2 oz carrots, shredded
- 2 tsp sugar
- 1/4 cup rice vinegar
- 1/2 lime, juiced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
-
Cattleman’s Grill Everything Bagel Seasoning
For the Brussels sprouts slaw:
Directions
Place your pork chops in a zip top bag or small Briner Bucket. Add the Smoke on Wheels Pork Marinade. Marinate for 45 minutes.
- Meanwhile, make the slaw. Combine the Brussels sprouts, bean sprouts and carrots in a medium-sized mixing bowl. Sprinkle the sugar over the veggies. Massage the sugar into the veggies.
- To make the dressing, combine the rice vinegar, lime juice, soy sauce and sesame oil in a pint sized mason jar. Place a lid on the jar and shake vigorously to create the temporary emulsion.
Pour the dressing over the sprouts and carrots. Add about one tablespoon Cattleman’s Grill Everything Bagel Seasoning. Mix well. Cover and refrigerate until ready to serve.
Preheat your Yoder Smokers YS640s Pellet Grill to 475ºF, set up for direct grilling (diffuser removed) with GrillGrates in place over the fire box and the baffle pushed all the way in.
- Remove the pork chops from the marinade. Pat dry with towels. Rub a thin layer of the gochujang paste over all surfaces of the chops.
- Grill the chops on the GrillGrates, over direct heat. Rotate and flip to create nice grill marks. Move to the indirect side of the grill and continue cooking until the internal temperature reaches 135ºF-140ºF, about 20 minutes total cook time. Remove from the grill and rest the chops for about 5 minutes before serving.
- Serve the Grilled BBQ Pork Chops with the Sesame Sprouts Slaw.
Recipe Note
Recipe FAQ
Why massage sugar into the Brussels sprouts and carrots before adding the dressing?
Working the sugar into the shredded vegetables draws out some of their moisture and begins softening them slightly, rather than leaving them completely raw and crunchy once the dressing goes on.
Why shake the dressing ingredients together in a sealed jar instead of whisking them in a bowl?
Shaking vigorously in a jar creates a temporary emulsion, blending the sesame oil, vinegar, and soy sauce more evenly than simple whisking typically achieves.
Why rub gochujang paste onto the chops right before grilling instead of marinating in it?
Applying the paste just before cooking lets it build a sticky, spicy crust that chars directly over the heat, rather than cooking the gochujang's sugars down slowly during a longer marinade.
Why move the chops from direct to indirect heat after building grill marks?
Finishing on the indirect side lets the chops cook through gently, rather than risking the gochujang paste's sugars scorching if left over sustained direct heat the whole time.
Does pulling the chops at 135-140°F mean they're fully cooked?
Not quite — this recipe's own directions pull them at 135-140°F, but whole-muscle pork needs to reach a minimum internal temperature of 145°F to be safe. Continue grilling to at least 145°F rather than pulling in that lower range.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron grill pan or broiler can char the chops, and the slaw comes together entirely off the grill in mixing bowls.
Recipe Highlights
Sugar-massaged slaw base: Softens vegetables slightly before dressing.
Jar-shaken dressing: Creates a more even temporary emulsion.
Pre-grill gochujang rub: Builds a charred, spicy crust.
Direct-then-indirect grilling: Finishes chops without scorching the glaze.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 13.46 oz
- per serving
- Calories
- 341
- Carbs
- 15 grams
- Protein
- 21 grams
- Fat
- 22 grams
- Sodium
- 671 milligrams
