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Smoky Grilled Pork Chops with Sweet Corn Slaw

Author: Lauren Grant with Zestful Kitchen

Serving Size: Makes 4 servings (4 cups slaw)

Takes 45 minutes


Ingredients

For the pork chops:

2 Tbsp. olive oil

1 Tbsp. ground cumin

1 Tbsp. smoked paprika

Salt and black pepper to taste

4 boneless pork chops (8 oz. each)


For the slaw:

3 ears sweet corn, shucked

3 cups thinly sliced green cabbage

½ cup diced red onion

¼ cup chopped fresh cilantro or parsley

2 Tbsp. minced jalapeño

3 Tbsp. fresh lime juice

2 Tbsp. olive oil

1 tsp. honey


Instructions

1. Preheat grill to medium-high heat.

2. For the pork chops, mix together oil, cumin, and paprika; season with salt and pepper. Season pork chops with salt and pepper then rub each side with spice mixture.

3. Grill pork chops, covered, until edges begin to brown, about 6 minutes. Flip pork chops and grill until a thermometer inserted in the center register 145°F, about 6 minutes more. Transfer pork chops to a plate, tent, and let rest 5 minutes.

4. For the slaw, grill corn, covered, until charred about 10 minutes. Transfer corn to a cutting board, once cool enough to handle, cut kernels from cobs. Combine kernels, cabbage, onion, cilantro, and jalapeño in a bowl for the slaw. Whisk together lime juice, oil, and honey; drizzle over slaw and toss to coat. Season slaw with salt and pepper. Serve pork chops and slaw together.

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