Pork Chops with Corn-Bacon Slaw

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
  • 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


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