Lunch: BBQ Pork Chops with Nectarine Slaw
Ingredients
1 lb. deli coleslaw
1 large ripe nectarine
4 bone-in pork chops
Kosher salt and pepper
1/2 c. barbecue sauce
1 can Great Northern beans
Instructions
In a large bowl, combine the coleslaw and nectarine. Cover and refrigerate.
Heat grill to medium. Season the pork chops with 1/4 tsp each salt and pepper and grill until just cooked through, 6 to 7 minutes per side. Transfer the pork to a plate, brush with 2 Tbsp barbecue sauce and let rest for 5 minutes.
Meanwhile, in a small saucepan, combine the beans, 2 Tbsp water and remaining 1/2 cup barbecue sauce. Cook, stirring occasionally, over medium heat until warm. Serve with the pork chops and nectarine slaw.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
