• 8 1/2-inch cuts boneless top loin pork chops (1-1/2 lb. total)
  • 1-1/2 tsp. chili powder
  • 1/2 of a cored fresh pineapple, sliced
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. orange juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. sugar
  • 1/3 of small green cabbage, cored and sliced (about 5 cups)
  • 1/2 of a red onion, thinly sliced
  • 1 small red sweet pepper, cut in strips


1. Sprinkle chops with salt and 1 tsp. chili powder. For charcoal grill, cook chops and pineapple on uncovered grill directly over medium coals 6 to 8 minutes, until chops are done (160 degrees F), turning once. (For gas grill, preheat; reduce to medium. Grill chops and pineapple, covered.)

2. Meanwhile, for chili slaw, in large bowl whisk together vinegar, juice, oil, sugar, and remaining 1/2 tsp. chili powder. Add cabbage, onion, and sweet pepper; toss. Season with salt and pepper. Serve chops with pineapple pieces and slaw. Serves 4.

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