Five-Spice Pork Chops with Broccoli-Apple Slaw

Photo by Robert Bredvad

Prep: 20 minutes
Marinate: 1 hour
Cook: 20 minutes
Serves: 4

Chops:
2 tbsp plus 2 tsp avocado oil
2 tbsp coconut aminos (or low-sodium soy sauce)
1 tbsp minced fresh ginger
2 cloves garlic, minced (2 tsp)
1 1/4 tsp five-spice powder
4 bone-in center-cut pork chops, about 1 inch thick, pat dry
1 large, firm apple (such as Fuji or Gala), cored, sliced crosswise
Fine sea salt

Slaw:
2 cloves garlic, minced (2 tsp)
2 tsp finely minced fresh ginger
3 tbsp extra virgin olive oil
1/4 cup seasoned rice vinegar
1 1/2 tsp raw honey
1 tsp toasted sesame oil
Fine sea salt and freshly ground black pepper
4 cups (about 10 ounces) broccoli slaw mix
2 ribs celery, thinly sliced on a diagonal
1 large, firm apple (such as Fuji or Gala), cored, finely chopped

1. Make chops: In a bowl, combine 2 tablespoons avocado oil, coconut aminos, ginger, garlic and 1 teaspoon five-spice powder. Rub the mixture all over the chops, place in a baking dish, cover and refrigerate for at least 1 hour, or up to overnight.

2. Make slaw: In a small, unheated skillet, combine the garlic, ginger and olive oil; place over low heat. Cook until the mixture begins to sizzle. Allow it to sizzle for 30 seconds, then transfer to to a large bowl. Whisk in the vinegar, honey and sesame oil. Add the broccoli slaw mix, celery and apple; toss. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (Yield: About 4 cups. You can make the slaw up to 1 day ahead; toss before serving.)

3. Take the chops out of the fridge and let stand at room temperature for 20 to 30 minutes. Preheat the grill to medium-high. Season the chops all over with salt and grill, turning once, until seared on the outside and an instant-read thermometer stuck into the thickest part of the chop away from the bone reads 140ºF, 4 to 6 minutes per side, depending on thickness. Transfer to a plate, tent with foil and let rest for at least 5 minutes.

4. Brush the apple slices with the remaining 2 teaspoons oil; sprinkle with the remaining 1/4 teaspoon of five-spice powder and a pinch of salt. Grill apples until tender, 3 to 4 minutes per side.Serve chops and apple with slaw.

   NOTE: If you use soy sauce instead of coconut aminos in the marinade, go lighter on the salt when seasoning the chops.