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.


Chops and Pineapple with Chili Slaw

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Servings: Serves 4.
Total Time: 20 mins

 
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Ingredients
  • 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
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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
Per serving: 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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