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August 27, 2015

Caveman Pork Chop w/ Mustard Coleslaw

Post by heartfoodie

This is my husbands top secret seasoning, originally called Stinky’s Spice Blend named after his gym set up in the basement.  Two great discoveries in this dish, pork and cabbage!

 Why is this good food good for you?

  1. Pork vs. beef. To diversify our menu and to keep on track of having a heart healthy diet, we introduced pork and now enjoy it weekly. Lean cuts of pork are better for you and have less than half the fat than beef. Pork is not only affordable to have on the regular but packs a lot of flavour and a lot of protein.

  2. Mustard vs. mayonnaise. In this dish, we have it with mustard-based coleslaw. Mayonnaise-based coleslaw has a much higher saturated fat content which clogs the arteries.  Mustard on the other hand has no sugar and barely any fat.  It is definitely the healthier alternative and with cabbage, tastes ah-mazing.

  3. Spice vs. sugary sauces. Use herbs and spices to make your meat taste good. My husband used to put BBQ sauce or ketchup on his meat for flavour.  Those sauces are generally high in sugar and is a huge contributor to heart disease. My husband concocted this spice blend, stores it and uses it on everything. It does have sugar in it but it is a lot less than what’s found in sauces, consider it his compromise.

    Skip ahead to the nutritional facts and printer-friendly version of this recipe.


Ingredients:

2  pork chops, bone in
3/4  tbsp salt
1  tbsp sugar
1/4  tbsp garlic powder
1/4  tbsp onion powder
1/2  tbsp chili powder
1/2  tbsp smoked paprika
1/4  tsp dried oregano
1/4  tsp cayenne pepper
1/8  tsp black pepper

      2  tbsp olive oil
2  tbsp white balsamic vinegar
2  tbsp dijon or whole-seed mustard
1  cup shredded cabbage
1/4  cup shredded carrot
black pepper to taste


6 Easy Steps (Instructions):
 

Step 1:  Combine spices in a bowl.  Generously coat the pork chops and let them sit.

Step 2:  Preheat barbecue on medium-high.

Step 3: Whisk together olive oil, vinegar and mustard in a glass bowl.

 


Step 4: 
Add cabbage and carrots to the dressing. I buy the cabbage and carrot already shredded, saves me a ton of time especially when making it after work. However, if you have the time to clean and chop up fresh cabbage, go for it, it keeps for a long time and tastes so much better. Mix well and cover bowl. Let coleslaw marinate in fridge while the pork chops cook.

Step 5:  Oil the grill in preparation for the pork chops. Add pork chops to grill and cook 4-5 minutes each side or until juices run clear when pressing down on the meat with a fork.

Step 6:  Enjoy pork chop with slightly chilled coleslaw.