Grilled Pork Chop with Warm Pineapple Slaw
Uncooked lean boneless pork chop(s)
¼ pound(s), center-cut loin chop
⅜ tsp, divided
1 medium, cut into 1-inch pieces
Red pepper flakes
Uncooked green cabbage
⅔ cup(s), shredded
Sweet red pepper(s)
½ cup(s), thinly sliced
½ cup(s), diced
Fresh lime juice
- 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.
- 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.
- Thinly slice pork chop and serve with slaw.
- Serving size: 1 pork chop and 1 1/2 cups slaw