Pork Chops with Chili Slaw
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
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.
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.