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Caveman Pork Chop with Mustard Coleslaw

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DELICIOUS

Description

Smokey, salty, sweet and barbecued pork chops with mustard and vinegar-based coleslaw.

Nutrition

Calories (per serving)530
Total Fat27 g42%
Saturated Fat3 g15%
Monounsaturated Fat15 g
Polyunsaturated Fat3 g
Trans Fat0 g
Cholesterol32 mg11%
Sodium722 mg30%
Potassium16 mg
Total Carbohydrate42 g14%
Dietary Fiber1 g5%
Sugars11 g
Protein49 g97%

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
* Click to ingredient to choose one

Directions

1
Combine spices in a bowl. Generously coat the pork chops and let them sit.
2
Preheat barbecue on medium-high.
3
Whisk together olive oil, vinegar and mustard in a glass bowl.
4
Add cabbage and carrots to the dressing. Mix well and cover bowl. Let coleslaw marinate in fridge while the pork chops cook.
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.
6
Enjoy pork chop with slightly chilled coleslaw.