HEARTFOODIE BLOG: HEART HEALTHY DINNER RECIPES
caveman pork chop w/ mustard coleslaw
Ingredients:
3/4 tbsp salt
1 tbsp sugar
1/4 tbsp garlic powder
1/4 tbsp onion powder
1/2 tbsp chili powder
1/2 tbsp smoked paprika
1/4 tsp dried oregano
1/4 tsp cayenne pepper
1/8 tsp black pepper
2 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp dijon or whole-seed
mustard
1 cup shredded cabbage
1/4 cup shredded carrot
black pepper to taste
2 pork chops, bone in
6 Steps/Instructions:
Step 1: Combine spices in a bowl. Generously coat the pork chops and let them sit.
Step 2: Preheat barbeque on medium-high.
Step 3: Whisk together olive oil, vinegar and mustard in a glass bowl.
Step 4: Add cabbage and carrots to the dressing. I buy the cabbage and carrot already shredded, saves me a ton of time especially when making it after work. However, if you have the time to clean and chop up fresh cabbage, go for it, it keeps for a long time and tastes so much better. Mix well and cover bowl. Let coleslaw marinate in fridge while the pork chops cook.
Step 5: Oil the grill in preparation for the pork chops. Add pork chops to grill and cook 4-5 minutes each side or until juices run clear when pressing down on the meat with a fork.
Step 6: Enjoy pork chop with slightly chilled coleslaw.
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heartfoodie caveman pork chop and mustard coleslaw
