Photo of Grilled Pork Chop with Warm Pineapple Slaw by WW

Grilled Pork Chop with Warm Pineapple Slaw

Total Time
20 min
10 min
10 min
When selecting pork chops, they should be pinkish in color without any dark spots on the fat. You can store them in the refrigerator for 2 to 3 days before cooking. Go ahead and cook a double batch, and you’ll have great leftovers for lunch the next day. Cabbage is usually sold by the head, which can be a big quantity when you’re cooking for just yourself. Some stores sell half heads; if yours doesn’t, ask a clerk to cut one for you. Or buy a bag of preshredded cabbage and, later in the week, you can make a different slaw from what’s left.


Cooking spray

2 spray(s)

Uncooked lean boneless pork chop(s)

¼ pound(s), center-cut loin chop

Ground cumin

½ tsp

Table salt

tsp, divided

Black pepper


Canola oil

½ tsp

Uncooked scallion(s)

1 medium, cut into 1-inch pieces

Red pepper flakes

1 pinch(es)

Uncooked green cabbage

cup(s), shredded

Sweet red pepper(s)

½ cup(s), thinly sliced


½ cup(s), diced

Lime zest

½ tsp

Fresh lime juice

½ Tbsp


  1. Sprinkle pork chop with cumin, 1⁄4 tsp salt, and black pepper. Spray ridged cast-iron grill pan with nonstick spray and set over medium-high heat. Add pork chop and grill, turning once, until instant-read thermometer inserted into side of chop registers 145°F, about 6 minutes. Transfer pork to cutting board and keep warm.
  2. Meanwhile, in medium nonstick skillet over medium heat, warm oil. Add scallion and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Add cabbage, bell pepper, and remaining 1⁄8 tsp salt. Cook, stirring often, until vegetables are crisp-tender, about 2 minutes. Add pineapple and cook, stirring often, until heated through, about 1 minute. Stir in lime zest and juice.
  3. Thinly slice pork chop and serve with slaw.
  4. Serving size: 1 pork chop and 1 1/2 cups slaw