Chops and Pineapple with Chili Slaw
Chili powder plays a big role in this main dish recipe, adding a hint of spice to both the grilled pork chops as well as the cabbage, onion, and sweet pepper slaw.
Ingredients
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8 1/2-inch cuts boneless top loin pork chops (1-1/2 lb. total)
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1-1/2 tsp. chili powder
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1/2 of a cored fresh pineapple, sliced
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3 Tbsp. cider vinegar
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2 Tbsp. orange juice
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2 Tbsp. olive oil
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1 Tbsp. sugar
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1/3 of small green cabbage, cored and sliced (about 5 cups)
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1/2 of a red onion, thinly sliced
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1 small red sweet pepper, cut in strips
Directions
1.
Sprinkle chops with salt and 1 tsp. chili powder. For charcoal grill, cook chops and pineapple on uncovered grill directly over medium coals 6 to 8 minutes, until chops are done (160 degrees F), turning once. (For gas grill, preheat; reduce to medium. Grill chops and pineapple, covered.)
2.
Meanwhile, for chili slaw, in large bowl whisk together vinegar, juice, oil, sugar, and remaining 1/2 tsp. chili powder. Add cabbage, onion, and sweet pepper; toss. Season with salt and pepper. Serve chops with pineapple pieces and slaw. Serves 4.
Nutrition information
Calories 357, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 1 g, Cholesterol 112 mg, Sodium 392 mg, Carbohydrate 20 g, Total Sugar 14 g, Fiber 4 g, Protein 40 g. Daily Values: Vitamin A 0%, Vitamin C 165%, Calcium 5%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Chinese Pork Fried Rice
This is a great way to use leftover rice. Sub in chicken breast or even more veggies for the pork, if you wish.
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