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.

Breana Killeen
Source: EatingWell Magazine, June 2019

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • 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; protein 25.3g 51% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 12.3g; fat 20.7g 32% DV; saturated fat 3.9g 20% DV; cholesterol 75mg 25% DV; vitamin a iu 815.6IU 16% DV; vitamin c 13.4mg 22% DV; folate 23.3mcg 6% DV; calcium 69.5mg 7% DV; iron 1.9mg 10% DV; magnesium 43.5mg 16% DV; potassium 685.4mg 19% DV; sodium 699.1mg 28% DV; added sugar 3g.