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Pork Chops w/ Corn-Bacon Slaw


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  • 1/2 c buttermilk
  • 1/4 c mayonnaise
  • 2 tbsp chopped fresh parsley
  • 2 tbsp apple cider vinegar
  • 1 clove garlic, grated
  • 1/4 tsp sugar
  • Kosher salt and freshly ground pepper
  • 4 center cut bone in pork chops
  • 4 slices bacon
  • 2 ears corn, kernels removed
  • 4 c shredded coleslaw mix
  • 1 c cherry tomatoes, halved


Preparation time 20mins
Cooking time 55mins


Step 1

Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, ¼ tsp salt and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 mins at room temperature.

Transfer the baking sheet to the broiler, and broil pork until it is browned, 4-5 mins per side. Meanwhile, cook the bacon in a skillet over medium high heat until crisp, 4-5 mins per side. Remove to a paper towel and let cool slightly; rough chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 mins.

Combine the bacon, corn, coleslaw mix, tomatoes, ¼ tsp salt and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.

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