Grilled Pork Chops with Slaw
This recipe combines juicy grilled pork chops with a refreshing slaw, offering a delightful balance of savory and crunchy flavors.
Ingredients
For the Grilled Pork Chops
- 4 boneless pork chops (approximately 1 inch thick)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Slaw
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, julienned or shredded
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley for garnish (optional) Garnish
Instructions
Preparation
- In a small bowl, combine olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Rub this mixture all over the pork chops, ensuring they are evenly coated. Allow the pork chops to marinate at room temperature for about 15 minutes while you prepare the slaw.
Make the Slaw
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Pour the dressing over the vegetables and toss until everything is well coated. Adjust seasoning as needed and set aside.
Grill the Pork Chops
- Preheat the grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent the pork from sticking.
- Place the marinated pork chops on the grill and cook for about 6-7 minutes on one side. Flip them over and grill for an additional 6-7 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the pork chops from the grill and let them rest for at least 5 minutes. This allows the juices to redistribute and ensures a juicy bite.
Serve
- Serve the grilled pork chops hot, accompanied by a generous helping of slaw. Garnish with chopped parsley if desired.
Notes
For best results, consider marinating the pork chops longer, using a meat thermometer to check doneness, and experimenting with slaw add-ins for variety.