Oven Roasted Pork Chops
with avocado, cumin and cilantro slaw
We can't think of a more festive way to start the week than these juicy pork chops with colorful slaw! The slaw provides a nice contrast to the richness of the meat and will only get better as leftovers!
Smarts: Want to get ahead on dinner? Both the pork chops and the slaw will be tastier if seasoned the night before you eat them!
Smarts: Want to get ahead on dinner? Both the pork chops and the slaw will be tastier if seasoned the night before you eat them!
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Proteins
Cuisines
Ingredients
Oven Roasted Pork Chops:
- Pork chops - 1 lb
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Garlic powder - 1/2 tsp
- Cooking oil - 1 Tbsp
Cumin, Avocado, and Cilantro Slaw:
- Cabbage, red - 2 cups , thinly sliced
- Carrots - 2 cups , grated or shredded ((bagged pre-shredded is fine for this))
- Jicama - 2 cups , grated or shredded
- Cilantro - 2 tbsp , finely chopped
- Salt - 1/2 tsp
- Cumin - 1 Tbsp
- Honey - 1 1/2 tsp
- Apple cider vinegar - 2 1/2 Tbsp
- Avocados - 1 , cubed
Prep
- Season the pork chops - Sprinkle salt, pepper, and garlic powder on both sides, and tenderize with a fork. (Can be done up to 2 days ahead)
- Make the slaw - Shred the cabbage, carrots, and jicama. Chop cilantro. Combine with salt, cilantro, cumin, honey, and cider vinegar in a bowl and let sit for at least 15 minutes. (Can be done up to 1 day ahead)
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Make
- Preheat the oven to 425F (218C).
- Heat a skillet over medium-high heat. Add cooking oil and then sear pork chops for 2 to 3 minutes per side over high heat until they are browned and crisp.
- Place pork chops into the oven and cook for 10 to 12 minutes, until pork is firm to the the touch (or cooked to at least 145F or 62C degrees).
- Remove pork chops from the pan and allow to rest for five minutes before slicing.
- Avocado prepare as directed. Top slaw mixture with avocado pieces and let people serve themselves the desired amount of pork and slaw. Enjoy!
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