This grilled pork chop recipe is an elegant and healthy dinner that takes just 30 minutes to make, so it's great for weeknights. Toasting and grinding whole spices ensures you get the freshest, most robust flavors for the pork spice rub. Source: EatingWell Magazine, June 2019

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Toast coriander seeds, cumin seeds and peppercorns in a small dry skillet over medium heat until fragrant, about 1 minute. Coarsely grind in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in 2 tablespoons oil, honey and 1/2 teaspoon salt.

  • Coat one side of pork chops with half the coriander mixture and let stand at room temperature for 10 minutes.

  • Meanwhile, combine vinegar, scallions and ginger with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Chop 2 tablespoons fennel fronds and add to the bowl. Halve, core and thinly slice the fennel. Cut plums into 1/4-inch wedges. Add the fennel and plums to the bowl and toss with the dressing.

  • Oil the grill rack. Grill the pork chops seasoned-side up for 2 minutes. Turn and brush with the remaining coriander mixture. Grill until an instant-read thermometer inserted in the thickest part without touching bone registers 145 degrees F, about 2 minutes more. Serve the pork chops with the slaw.

Nutrition Facts

350 calories; 20.7 g total fat; 3.9 g saturated fat; 75 mg cholesterol; 699 mg sodium. 685 mg potassium; 17.3 g carbohydrates; 3.2 g fiber; 12 g sugar; 25.3 g protein; 816 IU vitamin a iu; 13 mg vitamin c; 23 mcg folate; 69 mg calcium; 2 mg iron; 44 mg magnesium; 3 g added sugar;