- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 1 clove garlic, grated
- 1/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 4 center-cut bone-in pork chops (1/2 to 3/4 inch thick; 2 pounds)
- 4 slices bacon
- 2 ears of corn, kernels removed
- 4 cups shredded coleslaw mix
- 1 cup cherry tomatoes, halved
Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature.
Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes.
Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.
Per serving: Calories 491; Fat 31 g (Saturated 10 g); Cholesterol 101 mg; Sodium 705 mg; Carbohydrate 20 g; Fiber 6 g; Protein 32 g
Photograph by Justin Walker