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.
Jicama / Cabbage - Prep as directed. This makes enough for two days of slaw. (Can be done up to 4 days ahead)
Basil - Prep as directed. This makes enough for two days of slaw.
Make dressing for slaw - Whisk together red wine vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
Make slaw - Toss jicama and cabbage with dressing. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)
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)
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.
Add basil, nectarines, and pepitas to slaw and serve with pork chops. Remember to save half the slaw for tomorrow night.