Grilled Pork Medallion with Roasted Cabbage Slaw

By Reneeb

Ingredients

• 1 small head green cabbage (about 2 pounds), core removed, cut into 8 wedges
• 1 large red onion, peeled and cut into 8 wedges
• 1 bag (1 pound) baby carrots
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 1 1/4 pounds thin-sliced boneless pork chops
• juice of 1 lemon (optional)

Preparation

Step 1

. Heat oven to 450 degrees F. Coat two baking sheets with nonstick cooking spray.

2. Place cabbage on one prepared baking sheet, and onion and carrots on the second baking sheet. Brush with olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Roast vegetables at 450 degrees F for 20 minutes; rotate pans and roast for an additional 15 minutes. Drizzle with vinegar during last minute of cooking.

3. Meanwhile, heat a grill pan over medium-high heat. Season the pork with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and grill for 2 minutes per side or until cooked through.

4. To serve, place the pork on individual plates and arrange vegetables over the top. Squeeze lemon over servings, if desired.

Variation: Sweet and Sour Cabbage: In a nonstick skillet, cook 4 slices turkey bacon until crisp; crumble and reserve. Add 1 tablespoon olive oil and 1 cup chopped onion; cook over medium heat 3 minutes. Add 8 cups shredded cabbage and cook 10 minutes, stirring occasionally. Stir in 1 cup apple juice, 3 tablespoons cider vinegar, 1 tablespoon sugar and 1/2 teaspoon salt. Cover and simmer on medium-low heat for 20 minutes. Add bacon.