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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)
- Servings Per Recipe 4,
- cal. (kcal) 357,
- Fat, total (g) 12,
- chol. (mg) 112,
- sat. fat (g) 3,
- carb. (g) 20,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 14,
- pro. (g) 40,
- vit. A (IU) 1312,
- vit. C (mg) 97,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 392,
- Potassium (mg) 877,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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