Grilled Pork Chops with Apple Slaw

Ingredients

• 4 chops bone-in pork chops, 1-inch thick
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 4 cup green cabbage, shredded
• 1 large Granny Smith apple, julienned
• 1 medium carrot, grated
• 0.33 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions

1. Pat the pork chops dry and rub all over with the olive oil. Combine the brown sugar, smoked paprika, garlic powder, salt, and pepper, then coat both sides of each chop with the spice rub. Let them sit at room temperature 15 minutes while you make the slaw.
2. In a large bowl, whisk together the mayonnaise, cider vinegar, Dijon, and honey with a pinch of salt until smooth. Add the cabbage, apple, and carrot and toss until evenly coated, then refrigerate while the chops cook.
3. Heat a grill or grill pan to medium-high, around 450°F, and oil the grates. The surface is ready when a drop of water sizzles and skitters away on contact.
4. Grill the chops 5 to 6 minutes on the first side, until deep grill marks form and the meat releases easily from the grates. Flip and grill 4 to 6 minutes more, until an instant-read thermometer reads 145°F at the center.
5. Transfer the chops to a board, tent loosely with foil, and rest 5 minutes so the juices settle back into the meat.
6. Give the slaw a final toss and serve alongside the rested pork chops, spooning any slaw juices over the top.

Nutrition (per serving)

Calories

490

Protein

40 g

Fat

30 g

Carbs

16 g