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


  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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