Grilled Pork Chops with Apple Slaw

Quickly grilled marinated pork chops complemented by a tangy, fresh coleslaw featuring crisp apples, served alongside speedy boiled corn on the cob.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $4.07/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein

Tags

• quick

Ingredients

• 2 pork chops (boneless and thick cut)
• 0.5 teaspoon kosher salt
• 3 tablespoon apple cider vinegar
• 2 tablespoon olive oil
• 1 apple (medium, cored and julienned)
• 1 cup shredded cabbage mix
• 1 tablespoon mayonnaise
• 0.5 teaspoon ground black pepper
• 2 sweet corns (husked)

Instructions

1. Season pork chops with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Rub with 1 tablespoon olive oil and 2 tablespoons apple cider vinegar. Let marinate while preparing the slaw (5-10 minutes is sufficient).
2. In a medium bowl, prepare the slaw by combining the julienned apple, shredded cabbage mix, 1 tablespoon mayonnaise, remaining 1 tablespoon apple cider vinegar, and 1 tablespoon olive oil. Season with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix well and set aside.
3. Heat a grill pan or outdoor grill to medium-high heat. Grill the pork chops for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 145°F.
4. While pork cooks, boil the 2 ears sweet corn or microwave them in a damp paper towel for 3 minutes until heated through.
5. Let pork chops rest for 5 minutes before serving alongside the fresh apple slaw and sweet corn.

Notes

Using thick-cut pork chops helps prevent them from drying out on the grill. For extra quick cooking, you can use frozen grilled corn that is microwaved directly.

Nutrition (per serving)

• Calories: 532
• Protein: 42.4 g
• Carbohydrates: 32 g
• Fat: 28 g
• Fiber: 5.1 g
• Sodium: 740 mg
• Saturated Fat: 5.5 g
• Sugar: 16.8 g
• Cholesterol: 143 mg