Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless pork chops, two 1-inch pieces
- 7.1 oz (200 g) cabbage, shredded
- 5.3 oz (150 g) apple, thin matchsticks
- 2.8 oz (80 g) plain Greek yogurt
- 3.0 tsp (15 g) Dijon mustard
- 0.7 US fl oz (20 ml) apple cider vinegar
- 2.0 tsp (9 g) neutral oil
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix cabbage, apple, yogurt, mustard and vinegar; refrigerate. Coat pork with oil, salt and pepper.
- Heat a clean grill to medium-high, about 400°F (205°C). Grill chops for 4–6 minutes per side, depending on thickness, until the centers reach 145°F (63°C).
- Transfer to a clean plate and rest for at least 3 minutes, additional to grilling time.
- Serve one chop per person with the chilled slaw.
Cook’s note: Boneless chops vary in thickness; use temperature rather than color to decide when they are ready.
Allergens: Milk and mustard.
Approximate nutrition per serving: 414 kcal · Protein 43 g · Carbohydrates 20 g · Fat 18 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.