Healthy yet hearty, quick-cooking but also succulent, pork chops are perfect for a lazy Sunday evening, and fit right into your Summer schedule when grilled and served alongside a crispy, Asian-influenced slaw.
Make fire-roasted pork chops that are tender enough to taste like a million bucks, but won't cost you anything close to that. Look for bone-in pork chops at the store to get added flavor and value. Check out tonight's dinner when you
- 4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves
- Heat grill to medium-high. Season the pork with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
- Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and 3⁄4 teaspoon salt. Add the cabbage and cilantro and toss to combine. Serve with the pork chops.
- Main Dishes, Pork
- North American
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