Vietnamese Spiced Pork Chops with Sweet Chili Sauce

I decided to make this the other night because, honestly, I really wanted another excuse to use the sweet chili sauce Andrea (The Kitchen Witch) came up with.  Don't get me wrong, the pork was really good and would have been just wonderful without the sauce.  But, as you know by now, I believe sauce makes all things better.

Vietnamese Spiced Pork Chops with Sweet Chili Sauce

Adapted from Cooking Light
- Serves 2 -
Printable Recipe 
Ingredients:
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)

Directions:
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!

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