Chops and Pineapple with Chili Slaw

Chili powder plays a big role in this main dish recipe, adding a hint of spice to both the grilled pork chops as well as the cabbage, onion, and sweet pepper slaw.

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  • Makes: 4 servings
  • Start to Finish: 20 mins
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Chops and Pineapple with Chili Slaw
Ingredients
8
1/2 inch cuts boneless top loin pork chops (1-1/2 lb. total)
1 1/2
teaspoons chili powder
1/2
of a cored fresh pineapple, sliced
3
tablespoons cider vinegar
2
tablespoons orange juice
2
tablespoons olive oil
1
tablespoon sugar
1/3
of a small green cabbage, cored and sliced (about 5 cups)
1/2
red onion, thinly sliced
1
small red sweet pepper, cut in strips
Directions
  1. Sprinkle chops with salt and 1 tsp. chili powder. For charcoal grill, cook chops and pineapple on uncovered grill directly over medium coals 6 to 8 minutes, until chops are done (160 degrees F), turning once. (For gas grill, preheat; reduce to medium. Grill chops and pineapple, covered.)
  2. Meanwhile, for chili slaw, in large bowl whisk together vinegar, juice, oil, sugar, and remaining 1/2 tsp. chili powder. Add cabbage, onion, and sweet pepper; toss. Season with salt and pepper. Serve chops with pineapple pieces and slaw. Serves 4.
Nutrition Facts (Chops and Pineapple with Chili Slaw)
    Per serving:
  • 357 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 112 mg chol.,
  • 392 mg sodium,
  • 20 g carb.,
  • 4 g fiber,
  • 14 g sugar,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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