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!
Serves:
Ingredients
- ¼cupapple cider vinegar,or red wine vinegar
- ¼cuporange juice,freshly squeezed
- 2tspsugar
- ¼cupextra-virgin olive oil
- ½red cabbage head
- ½small red onion
- salt and freshly ground pepper
- ½cupketchup
- 2tbspmolasses
- 2tbspdijon mustard
- 1pinchcayenne pepper
- 1½tbspextra-virgin olive oil
- 4pork chops,bone-in, center-cut
- salt and freshly ground pepper
- 1apple,optional
Instructions
Slaw
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In a large bowl, whisk together vinegar, orange juice, and sugar; drizzle in olive oil while whisking constantly.
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Assemble the slaw by adding cabbage and onion to bowl. Season with salt and pepper to taste, and toss well.
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Cover and refrigerate until ready to serve.
Barbecue Sauce
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In a small bowl, combine ketchup, molasses, mustard, and cayenne pepper; set aside.
Pork Chops
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Prepare a grill to medium-high heat. Rub olive oil all over pork, then season with salt and pepper to taste.
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Arrange on grill and cook, flipping once, for about 10 minutes, until golden brown on both sides.
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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.
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Arrange slaw on plates with pork chops; top it with apple slices.
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Serve and enjoy!
Nutrition
- 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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