• Cooking Time:
  • Servings: Serves 4
  • Preparation Time:


  • 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


  • Directions
  • 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.


Categories: Dinner  Main Dish  Pork 

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