BBQ Pork Chops with Corn and Slaw
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $22.00
- Nutrition
- 690 cal · 50g protein
- quick
- kid-favorite
- high-protein
🍳 2 pans + 1 bowl · Picky-eater safe bet: corn
BBQ Pork Chops with Corn and Slaw is a weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $22 in groceries. You'll need 2 pans + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain corn works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Mashed potatoes (20 min)
Contains: Dairy · Eggs— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count bone-in pork chops
- 4 count corn on the cob
- 1 package broccoli slaw mix
- ½ cup barbecue sauce
- 3 tbsp honey mustard dressing
- 2 tbsp mayonnaise
- 2 tbsp butter
- 1 bunch fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of water to a boil. Husk the corn and chop a handful of parsley.
- Make the slaw: in a big bowl, stir together the honey mustard dressing, mayonnaise, half the parsley, and a pinch of salt and pepper, then toss with the broccoli slaw. Chill until serving.
- Pat the pork chops dry and season with salt and pepper. Heat a large skillet or grill pan over medium-high and cook the chops 5 minutes on the first side.
- Flip, brush the tops with barbecue sauce, and cook 4 to 5 minutes more, brushing again, until they reach 145°F. Let rest 3 minutes.
- Boil the corn 5 minutes while the chops finish, then drain and roll in the butter with the remaining parsley. Serve the chops with the corn, slaw, and extra barbecue sauce for dipping.
- Picky eaters can have a plain chop and plain corn, with the slaw on the side or skipped.
- Make ahead: mix the slaw up to 1 day ahead and keep it covered in the fridge.
On the side: Mashed potatoes (20 min)
2 lb yukon gold potatoes
- Peel and cut the potatoes into 2-inch chunks. Cover with cold salted water, bring to a boil and cook 15 minutes, until a fork slides in easily.
- Drain, then mash with a pat of butter and a splash of milk. Season with salt and pepper.
Nutrition per serving
- Protein
- 50 g
- Carbohydrates
- 62 g
- Fiber
- 7 g
- Sugar
- 18 g
- Fat
- 25 g
- Saturated fat
- 8 g
- Sodium
- 710 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Kirsty TG / Unsplash