Grilled Pork Chop with Apple & Fennel Slaw
Grilled pork chop paired with a crisp apple and fennel slaw tossed in a tangy apple cider vinaigrette.
Ingredients
For the Pork Chop:
1 pork chop (6 oz), bone-in or boneless
1 Tbsp olive oil
1 Tbsp butter
½ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper, to taste
For the Slaw:
¼ cup fennel bulb, thinly sliced
¼ cup carrots, shredded
¼ cup green apple, thinly sliced
¼ cup celery, thinly sliced
¼ red onion, thinly sliced
1 Tbsp apple cider vinegar
1 Tbsp olive oil
½ tsp Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Macronutrients
Protein: 37g
Fat: 50g
Carbs: 13g
Preparation
Prepare the pork chop: Rub the pork chop (6 oz), smoked paprika (½ tsp), garlic powder (¼ tsp), salt, and pepper. Let it marinate for at least 15 minutes.
Grill the pork chop: Preheat a skillet or grill pan over medium-high heat. Melt butter in the grill pan until bubbly. Cook the pork chop for 4-5 minutes per side, or until it reaches an internal temperature of 145°F (63°C). Remove from the pan and let rest for a few minutes while you prepare the slaw.
Prepare the slaw: In a bowl, combine sliced fennel (¼ cup), sliced celery (¼ cup), shredded carrots (¼ cup) sliced green apple (¼ cup), and sliced red onion (¼).
In a small jar, whisk together apple cider vinegar (1 Tbsp), Dijon mustard (½ tsp), salt, and pepper. Pour the dressing over the slaw and toss to combine.
Serve: Place the grilled pork chop on a plate and serve with the apple and fennel slaw on the side. Drizzle with olive oil and garnish with fresh parsley for extra flavor.
Scaled down to 75lb and 200m rows
Focused on my power clean form today - feel like it’s finally starting to click. I really liked this workout though, definitely would want to do it again with heavier weight