Grilled Tex-Mex Pork Chops

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  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

3 tablespoons canola oil, divided

1 tablespoon chopped garlic

2 teaspoons chile powder

1/2 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 (15-ounce) can chopped tomatoes

1 1/2 pounds bone-in, end cut pork chops (about 5)

1 head green cabbage

2 tablespoons apple cider vinegar

2 teaspoons brown sugar

Directions

  1. In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, chile powder, red pepper flakes, and salt and pepper, to taste. Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos). Add the pork chops, seal, and mix everything together. Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight.
  2. Heat your outdoor grill or a grill pan over medium-high heat.
  3. Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes.
  4. While the pork chops are cooking, make the cabbage. Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito). In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes. Then add the vinegar, brown sugar, and salt, to taste. Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes.
  5. Serve the pork chops on top of the cabbage and top with the cooked marinade. (Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.)