JOIN OUR EMAIL LIST:

RECIPES

Carrot-Pineapple Slaw with Grilled Pork Chops Gluten Free

1 cup fresh pineapple, diced
1/2 cup raisins
(1)10-oz pkg matchstick-cut carrots
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp fresh lemon juice
2 Tbsp DLM 100% Pure Maple Syrup
1 Tbsp pineapple juice
2 Tbsp fresh flat-leaf parsley, chopped
1/2 tsp sea salt, divided
1/4 tsp black pepper, divided
6 duBreton Natural Pork Rib or Loin Chops

Combine the first 3 ingredients in a large bowl. In a small bowl, combine olive oil and next 3 ingredients (through pineapple juice), stirring with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt and pepper; toss well. Cover and chill. Brush pork chops with olive oil and season with salt and pepper. Cook on grill or in a grill pan to 145°F, turning once. Remove from grill to a plate and allow to rest for a few minutes. Do not cook the meat past 145°F or it will be tough. To serve, place pork chop on plate and 1 cup of slaw to garnish.

Makes 6 servings

Click here for a printable version