Spice-Rubbed Grilled Pork Chops with Red Cabbage Slaw
Provided By: Ian Knauer
This Americanized ode to Eastern Europe is just what’s needed to keep your little Bolsheviks running at full speed. Paprika and cumin add a flavorful kick to pork chops while sweet and sour slaw rounds out this modern take on pork and cabbage.
Stir together vinegar, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Thinly slice cabbage crosswise and add to vinegar mixture. Peel carrot and apple, then cut into matchsticks. Toss together with cabbage and let sit at room temperature, 30 minutes.
Heat oiled grill pan over medium-high heat until hot, then sear pork, in batches if necessary, turning occasionally, until an instant-read thermometer inserted into the center of the meat reads 145°F, about 15 minutes total. Transfer pork to a platter and let rest 10 minutes.
Serve pork chops with red cabbage slaw.
COOKS’ NOTE: If your grill pan is too small to fit all 4 chops at once, cook pork in batches, keeping first batch warm, covered with foil, in a 200°F oven.
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