Weekly Winner: Hidden Valley’s Got Nothing On These Chops … And Slaw

IMG_0774This week’s Weekly Winner might qualify as the strangest prep ever for pork chops.  I’ve brined them, dry rubbed them, marinated them, breaded them…. you name it.  But until this past week I have never made what was basically homemade ranch dressing, impaled the pork chops with a fork, and soaked them in the dressing prior to broiling.  Never.  But trust me, I will do it again!

In all honesty, it was the Corn-Bacon Slaw that got my attention in this recipe.  I saw the picture of the nice golden brown and delicious pork chops and thought that the slaw would be a great accompaniment.  But the two components are joined together with the fabulous dressing.  The recipe comes from Food Network Magazine and is quick and easy.  It is also yet another excuse to visit my boys at the Paulina Meat Market for more of their fabulous pork chops and house-smoked bacon.

Pork Chops with Corn-Bacon Slaw

Serves 4

Ingredients

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, grated
  • 1/4 teaspoon sugar
  • Kosher salt and freshly ground pepper
  • 4 center-cut bone-in pork chops (1/2 to 3/4 inch thick)
  • 4 slices bacon
  • 2 ears of corn, kernels removed
  • 4 cups shredded coleslaw mix
  • 1 cup cherry tomatoes, halved

Directions

Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature.

Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes.

Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.