American · Dinner
Nashville Grilled Hot Pepper Pork Plate
Nashville hot tradition reading pork loin steaks brined then grilled hard and brushed with a cayenne-paprika hot oil, plated with vinegar coleslaw and pickled cucumber over white bread for the Music City weeknight grill plate of deep red heat.
$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
594Calories
59gProtein
38gFat
0gCarbs
0gSugar
0gFiber
150mgSodium
189mgChol
Goes well with
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international
Instructions
1
Prep
Pat both pork loin steaks dry. Shred cabbage finely and grate carrot. Slice pickles into 5mm rounds. Combine cabbage, carrot, 4 tbsp apple cider vinegar, Dijon mustard, and 0.5 tsp sea salt; scrunch with hands 5 minutes until softened. Mix smoked paprika, garlic powder, onion powder, 1 tsp sea salt, and black pepper for the rub.
2
Build
Rub each pork steak with 1 tbsp neutral oil and press spice rub into both faces, coating evenly.
3
Grill
Heat a large grill pan over high heat 4 minutes until smoking. Lay both pork steaks undisturbed 4 minutes per side until deep mahogany char forms and internal temp reads 145F (63C).
4
Rest
Lift pork to a board and rest 5 minutes. While resting, heat 90ml neutral oil in a small saucepan over medium until shimmering (2 minutes). Off heat, whisk in cayenne, brown sugar, remaining 2 tbsp apple cider vinegar, and remaining 0.5 tsp sea salt until combined.
5
Plate
Brush each pork steak generously with hot oil. Lay 2 slices white bread on each of 2 plates, set one pork steak over bread on each plate, pile slaw alongside, and fan pickle rounds across the slaw. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 520g (18.3 oz) pork loin steak
- 300g (10.6 oz) green cabbage
- 60g (2.1 oz) carrot
- 4 slices soft white bread
- 4 dill pickles
- 4 tbsp cayenne pepper
- 2 tbsp light brown sugar
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1.5 tsp fine sea salt
- 1 tsp ground black pepper
- 6 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 150ml (2/3 cup) neutral oil