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Photo of Grilled Pork Chop with Warm Pineapple Slaw by WW

Grilled Pork Chop with Warm Pineapple Slaw

5
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
1
Difficulty
Easy
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.

Ingredients

Cooking spray

2 spray(s)

Uncooked lean boneless pork chop

¼ pound(s), center-cut loin chop

Ground cumin

½ tsp

Table salt

⅜ tsp, divided

Black pepper

⅛ tsp

Canola oil

½ tsp

Scallions

1 medium, cut into 1-inch pieces

Red pepper flakes

1 pinch(es)

Green cabbage

⅔ cup(s), shredded, shredded

Red bell pepper

½ cup(s), thinly sliced

Pineapple

½ cup(s), diced

Lime zest

½ tsp

Fresh lime juice

½ Tbsp

Instructions

  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

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