Grilled Pork Chops with Apple Slaw
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
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.
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.
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)
The vinaigrette can be made ahead of time for this recipe. Letting it stand for a few hours will help marry the flavors.