How To Make Barbecue Pork Chops with Red Cabbage Slaw
Juicy and succulent barbecue pork chops, slathered with a sweet-tart sauce, is served alongside a crunchy and tangy slaw, to yield a filling dinner meal!
In a large bowl, whisk together vinegar, orange juice, and sugar; drizzle in olive oil while whisking constantly.
Assemble the slaw by adding cabbage and onion to bowl. Season with salt and pepper to taste, and toss well.
Cover and refrigerate until ready to serve.
In a small bowl, combine ketchup, molasses, mustard, and cayenne pepper; set aside.
Prepare a grill to medium-high heat. Rub olive oil all over pork, then season with salt and pepper to taste.
Arrange on grill and cook, flipping once, for about 10 minutes, until golden brown on both sides.
Generously brush pork all over with barbecue sauce and continue cooking, frequently flipping and brushing again with sauce, for 6 to 8 minutes more, until glazed and deep golden brown.
Arrange slaw on plates with pork chops; top it with apple slices.
Serve and enjoy!
- Calories: 652.59kcal
- Fat: 37.21g
- Saturated Fat: 8.62g
- Trans Fat: 0.18g
- Monounsaturated Fat: 20.82g
- Polyunsaturated Fat: 4.54g
- Carbohydrates: 36.95g
- Fiber: 4.56g
- Sugar: 26.89g
- Protein: 43.92g
- Cholesterol: 137.31mg
- Sodium: 1069.00mg
- Calcium: 135.95mg
- Potassium: 1326.92mg
- Iron: 3.33mg
- Vitamin A: 74.78µg
- Vitamin C: 71.19mg
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