In a small skillet over medium heat, toast coriander and mustard seeds, stirring constantly, for a few minutes until fragrant. Transfer to a small saucepan and add remaining spices, water, sugar and salt. Bring to a boil, stirring to dissolve sugar and salt. Remove from heat and pour into a large bowl. Add ice and fish sauce and let brine cool to at least room temperature before adding pork chops. Make sure chops are fully submerged in brine. Cover and refrigerate at least 1 hour, but these are even better if left to brine overnight. Remove from brine, pat dry, and sear in a stovetop skillet or grill to desired doneness.

These are delicious rubbed with our Asian Delight BBQ Rub just before cooking. Use about 1 to 2 tsp. per pork chop depending on size. Serve with sticky rice or Asian slaw. Slice up pork chops and use as a filling for spring rolls.

ITEMS IN THIS RECIPE

Coriander Seeds

49

Select Size

Yellow Mustard Seeds

29

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Dried Makrut Lime Leaves

72

$10.65

0.50oz Bag  

Net 0.50oz

$10.65

Turkish Bay Leaves

70

Select Size

Whole Star Anise

40

Select Size

Thai Chiles

31

Select Size

Kosher Salt

36

$6.65

3 lbs  

$6.65