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RECIPE

Pineapple-Allspice-Marinated Pork Chops with Slaw

Pineapple-Allspice-Marinated Pork Chops with Slaw

Make the slaw dressing a day ahead along with the marinade, and then throw it all together when it’s time to eat.

For the thinnest, best slaw around with next to no effort, get a mandoline: It’ll do all the work for you and the results will always be better than the prepackaged alternative. Make the slaw dressing a day ahead along with the marinade, and then throw it all together when it’s time to eat.

Pineapple-Allspice-Marinated Pork Chops with Slaw

Serves | 6 |

Pineapple-Allspice-Marinated Pork Chops

Pineapple Allspice shrub
  • ¼ cup Heirloom Bottling Co. Pineapple-Allspice shrub
  • 3-4 garlic cloves, smashed and peeled
  • 1 serrano pepper, seeded and halved
  • ½ cup olive oil
  • 1 Tbsp plus 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 6 thick-cut, bone-in pork chops

Slaw

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 3 Tbsp Heirloom Bottling Co. Pineapple-Allspice shrub
  • 1 Tbsp apple cider vinegar
  • juice of 1 to 2 medium limes
  • 1 tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 4 cups green or red cabbage, or a mix, finely shredded
  • 1 cup carrots, finely shredded
  • 1 small red onion, in paper thin slices
  • kosher salt and fresh ground black pepper, to taste

| Preparation - Pork Chops | In a small bowl, whisk together shrub, garlic, serrano pepper, olive oil, salt and black pepper. Add pork chops to plastic ziptop bag or shallow wide dish; pour marinade in and over to coat pork chops. Marinate at least 6 hours or overnight.

About 30 minutes prior to cooking, prepare a grill for medium-high heat; move lit coals to one side of a charcoal grill and leave other side empty. Remove chops from marinade and pat dry; season both sides generously with salt and pepper. Add chops to coal-filled side of grill and cook until marks form, about 3 minutes per side. Transfer to cooler side of grill and let cook, covered, flipping occasionally until center of pork registers 145˚F, about 5 to 6 minutes more. Remove to a platter, tent with foil and let rest for 10 minutes.

| Preparation - Slaw | In a small bowl, whisk together sour cream, mayonnaise, shrub, apple cider vinegar, lime juice, kosher salt and pepper until combined; refrigerate until ready to use. In a large bowl, combine cabbage, carrots and red onion and pour half of dressing over; toss to coat. Check seasoning and add more dressing as needed; serve alongside rested pork chops.

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Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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