Grilled Pork Chop with Warm Pineapple Slaw
6
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(s)
0.25 pound(s)
Ground cumin
0.5 tsp
Table salt
0.375 tsp
Black pepper
0.125 tsp
Canola oil
0.5 tsp
Uncooked scallion(s)
1 medium
Red pepper flakes
1 pinch(es)
Uncooked green cabbage
0.667 cup(s)
Red bell pepper(s)
0.5 cup(s)
Pineapple
0.5 cup(s)
Lime zest
0.5 tsp
Fresh lime juice
0.5 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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