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Latin Spice-Rubbed Pork Chops
with tri-color slaw

Active: 40 min Total: 40 min
A wide array of spices turn plain ol' pork chops into something truly special. Served up with a colorful slaw featuring jicama, red cabbage, nectarines, and basil, everyone will love the dynamic flavors of this meal.
Smarts: We're doubling the slaw to make tomorrow night's dinner even faster.


Latin Spice-Rubbed Pork Chops:
  • Coriander - 1 tsp
  • Cumin - 1 tsp
  • Garlic powder - 1 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Pork chops, boneless - 1 1/2 lbs
  • Quinoa, uncooked - 2/3 cup
Tri-Color Slaw with Jicama and Nectarines (enough for 2 nights):
  • Jicama - 1/2 lb , grated or shredded
  • Cabbage, red - 12 oz , sliced
  • Basil - 2 to 3 sprigs , sliced
  • Vinegar, red wine - 2 Tbsp
  • Honey - 2 Tbsp
  • Cooking oil - 1/4 cup
  • Nectarines (sub peaches) - 3/4 lb , sliced


  1. Jicama / Cabbage - Prep as directed. This makes enough for two days of slaw. (Can be done up to 4 days ahead)
  2. Basil - Prep as directed. This makes enough for two days of slaw.
  3. Make dressing for slaw - Whisk together red wine vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
  4. Make slaw - Toss jicama and cabbage with dressing. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)
  5. Season pork chops - Mix together coriander, cumin, garlic powder, chili powder, salt, and black pepper. Cover pork chops in spice mix and tenderize with a fork. (Can be done up to 1 day ahead)
  6. Nectarines - Slice.

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  1. Quinoa - Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes.
  2. While quinoa cooks, heat a skillet or grill pan over medium-high heat. Brush with some oil and then place pork chops on heated oil. Sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F (63C) degrees. When done, let pork rest for 5 to 10 minutes before slicing.
  3. Add basil and nectarines to slaw and serve with pork chops and quinoa. Remember to save half the slaw for tomorrow night.



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