Chops and Pineapple with Chili Slaw

By courtneyj87

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

Details

Servings 4
Adapted from bhg.com

Preparation

Step 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.)

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.