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habanero tamarind glazed pork chop on a bed of deli-style coleslaw on a wide rim bowl.
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5 from 1 vote

Grilled Pork Chops with Tamarind Habanero Glaze and Coleslaw

Author: Maika
Simple, freshly made deli-style tangy coleslaw with shredded green and red cabbage, carrots, mayonnaise, dijon mustard, apple cider vinegar and served with rib pork chop grilled to perfection and glazed with a sweet and spicy tamarind habanero glaze, providing that crunchy, cool and spicy combination you crave.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings 4 servings
Course: Red Meat
Cuisine: Carribean
Diet: Gluten Free
Keyword: Grilling
Calories: 683kcal

Ingredients

Deli-Style Coleslaw

  • 9- ounce package of shredded green and red cabbage and carrots
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 1 tablespoon dried parsley
  • Salt and pepper to taste

Tamarind Habanero Glaze

  • ½ cup tamarind paste
  • ¼ cup honey
  • 1 habanero pepper finely chopped
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic minced
  • ¼ cup water

Pork Chops

  • 4 bone-in pork chops about 1 inch thick & frenched
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips. Learn More
  • Prepare the Deli-Style Coleslaw: Whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, parsley, salt, and pepper in a mixing bowl. Add the slaw and toss to coat thoroughly. Then, refrigerate the coleslaw for at least 15 minutes before serving to allow the flavors to meld.
  • Prepare the Tamarind Habanero Glaze: Combine the tamarind paste, honey, chopped habanero peppers, soy sauce, minced garlic, and water in a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until the glaze thickens slightly. Then, remove from heat and set aside.
  • For the Grill Pan, Cook the Pork Chops: Season the pork chops with salt and pepper on both sides. Heat the olive oil in a large grill pan over medium-high heat. Then, add the pork chops to the pan and cook for about 4-5 minutes on each side, or until the internal temperature reaches 145 °F and the chops are nicely browned.
  • For the Outdoor Grill, Grill the Pork Chops: Season both sides of the pork chops with salt and pepper. Preheat your outdoor grill to medium-high heat. Place the pork chops directly on the clean, greased grill grates and cook for 4-5 minutes per side until they reach an internal temperature of 145 °F and develop a nice brown sear. Let them rest briefly before serving to lock in the juices.
  • Finish the Pork Chops: Brush the pork chops with the tamarind habanero glaze on each side at the last minute of cooking, allowing the glaze to caramelize slightly.
  • To Serve: Place the fresh deli-style coleslaw in the center. Spoon some of the tamarind habanero glaze onto the plate. Place a pork chop on to of the coleslaw.

Video

Nutrition

Calories: 683kcal | Carbohydrates: 35g | Protein: 39g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 129mg | Sodium: 627mg | Potassium: 966mg | Fiber: 1g | Sugar: 27g | Vitamin A: 324IU | Vitamin C: 65mg | Calcium: 92mg | Iron: 3mg
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