Grilled Pork Chops with Apple Slaw

Prep 12 min


Cook 15 min


Ready in 27 min

Toasting the cumin intensifies the flavor and helps to infuse the spice throughout the dish.


  • 2 tbsp plus 1/2 tsp ground cumin
  • 5 tbsp lime juice
  • 2 tbsp honey
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp Dijon mustard
  • 1   garlic clove, pressed
  • 1 tsp salt, divided
  • 1/2 cup olive oil
  • 4 oz green cabbage (about 1 cup thinly sliced)
  • 2 stalks celery, peeled
  • 1 medium gala apple
  • 4   bone-in pork loin chops (8 oz each)
  • 1/2 tsp coarsely ground black pepper


  1. For vinaigrette, place 2 tbsp of the cumin in (8-in.) Sauté Pan. Cook over medium heat 1-2 minutes or until fragrant, stirring constantly. Combine toasted cumin, juice, honey, oregano, mustard, pressed garlic and 1/2 tsp of the salt in Small Batter Bowl; whisk until smooth. Slowly add oil, whisking constantly; set aside.

  2. Thinly slice cabbage using Chef’s Knife. Thinly slice celery on a bias. Cut apple into 1/4 x 2-in. pieces. Place cabbage, celery, apple and half of the vinaigrette in Stainless (4-qt.) Mixing Bowl; toss to coat.

  3. Heat Grill Pan over medium heat 5 minutes; spray with vegetable oil. Combine remaining cumin, salt and pepper in (1-cup) Prep Bowl; sprinkle over pork. Cook pork 4-6 minutes or until Pocket Thermometer registers 150°F near inside of the bone, turning once. Serve pork with slaw and remaining vinaigrette.


  • 4  servings

Nutrients per serving:

Calories 560, Total Fat 38 g, Saturated Fat 7 g, Cholesterol 100 mg, Carbohydrate 20 g, Protein 36 g, Sodium 770 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

 1 fruit, 1 vegetable, 5 medium-fat meat, 2 1/2 fat (1 carb)

Cook's Tips:

The vinaigrette can be made ahead of time for this recipe. Letting it stand for a few hours will help marry the flavors.

When purchasing pork chops, look for “marbling” in the loin/muscle area of the chops. Marbling is streaks of fat found in the chop that render during cooking to make for a more tender pork chop.

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