Ingredients
¼cupapple cider vinegar,or red wine vinegar
¼cuporange juice,freshly squeezed
2tspsugar
¼cupextra-virgin olive oil
½red cabbage head
½small red onion
salt and freshly ground pepper
½cupketchup
2tbspmolasses
2tbspdijon mustard
1pinchcayenne pepper
1½tbspextra-virgin olive oil
4pork chops,bone-in, center-cut
salt and freshly ground pepper
1apple,optional
Preparation
In a large bowl, whisk together vinegar, orange juice, and sugar; drizzle in olive oil while whisking constantly.
Assemble the slaw by adding cabbage and onion to bowl. Season with salt and pepper to taste, and toss well.
Cover and refrigerate until ready to serve.
In a small bowl, combine ketchup, molasses, mustard, and cayenne pepper; set aside.
Prepare a grill to medium-high heat. Rub olive oil all over pork, then season with salt and pepper to taste.
Arrange on grill and cook, flipping once, for about 10 minutes, until golden brown on both sides.
Generously brush pork all over with barbecue sauce and continue cooking, frequently flipping and brushing again with sauce, for 6 to 8 minutes more, until glazed and deep golden brown.
Arrange slaw on plates with pork chops; top it with apple slices.
Serve and enjoy!
