2 tablespoons plus 1 teaspoon
canola oil, divided
3 small cloves
garlic, minced, divided
chili powder, divided
fish sauce, or reduced-sodium soy sauce
cayenne pepper, (optional)
thinly sliced napa cabbage
radishes, cut into matchsticks
scallions, thinly sliced into 2-inch lengths
bone-in pork chops, 1/2-3/4 inch thick (about 2 pounds), trimmed
- Preheat grill to medium.
- Whisk vinegar, 2 tablespoons oil, 1 minced garlic clove, 2 teaspoons chili powder, sugar, fish sauce (or soy sauce) and cayenne (if using) in a large bowl until the sugar is dissolved. Add cabbage, radishes and scallions; toss to coat.
- Place the remaining garlic on a cutting board; sprinkle with the remaining 2 teaspoons chili powder and salt. Mash into a paste with the side of a chef’s knife. Combine the paste and the remaining 1 teaspoon oil in a small bowl. Rub both sides of pork chops with the paste.
- Oil the grill rack (see Tip). Grill the pork chops, turning once, until cooked through, 3 to 5 minutes per side. Serve the chops with the slaw.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
© Meredith Corporation. All rights reserved. Used with permission.
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