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Garlic Pepper Pork Chops with Broccoli Apple Slaw | These grilled pork chops are a summery version of the classic pork and apple pairing where the apple is incorporated into a fresh broccoli slaw on the side. | eatsomethingdelicious.com

Garlic Pepper Pork Chops with Broccoli Apple Slaw

  • Author: Meagan Fikes
  • Prep Time: 20 minutes
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Method: grilling

Description

These grilled pork chops are a summery version of the classic pork and apple pairing where the apple is incorporated into a fresh broccoli slaw on the side.


Ingredients

Garlic pepper pork chops:

  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp dried minced onion
  • 4 pork chops or about 1 lb

Broccoli apple slaw:

  • 1/4 C dairy free ranch dressing
  • 1 Tbsp sugar
  • 1 1/2 – 2 broccoli stems (2 C julienned)
  • 2 tart apples such as pink lady
  • 1/2 C raisins
  • 1/4 C sunflower seed kernels or almond slivers

Instructions

  1. Begin heating grill so it has time to get hot enough.
  2. Stir together ranch and sugar. Set aside.
  3. Use a sharp knife or kitchen shears to score the fat on the edge of each pork chop every inch or so. In a small bowl, combine the salt, pepper, garlic powder, and dried minced onion. Generously sprinkle this over both sides of the pork chops. If you’re still waiting for the grill to get hot, start on your slaw (step 5).
  4. Once the grill is hot, put the pork chops on and close the lid. Mine were only about 3/4 inch thick and took about 5 minutes per side to fully cook. Depending on how hot you get your grill and how thick your pork chops are, it may take more or less time. They are done once they reach an internal temperature of at least 145ºF. Work on the slaw (step 5) while you wait for them to cook. When you are ready to take the pork chops off the grill, transfer them to a cooling rack and allow them to rest for at least 3 minutes.
  5. While the pork chops cook, start prepping the slaw. Remove any leaves and dry ends off your broccoli stems then julienne them until you reach 2 cups. I used my mandolin on the thickest setting to slice them then I stacked the slices and cut them into sticks. Core the apples and do the same process you did for the broccoli stems.
  6. Toss the cut broccoli and apples with the raisins, sunflower seeds/almond slivers, and sugared ranch. Serve alongside the pork chops and enjoy.

Notes

Slaw can be made in advance, if desired.

I strongly recommend using Sir Kensington’s dairy free ranch dressing. Although I am a huge fan of Daiya products, their ranch dressing is their first product I did not enjoy. I also like JUST ranch but I’m not sure if it’s still being produced because I can’t find it anymore. Traditional ranch dressing can be substituted if you can eat dairy products.