Grilled Thin-Cut Pork Chops with Spicy Barbecue Coleslaw

Updated at: Sat, 20 Jul 2024 19:48:18 GMT

Step 1

Set wire in rimmed baking sheet. Pat chops dry with paper towels. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Sprinkle chops with 1/2 tsp salt. Arrange on prepared rack and freeze until chops are firm. at least 15 minutes or up to 1 hour.

Step 2

Whisk mayonnaise, horseradish, mustard, and cayenne together in large bowl. Measure out and reserve 6 tbsp mayonnaise mixture. Whisk vinegar, pepper, and remaining 1/2 tsp salt into remaining mayonnaise mixture, cover, and refrigerate until needed.

Step 3

For gas grill - turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high

Step 4

Clean and oil cooking grate. Brush chops and cabbage with reserved mayonnaise mixture. Grill chops until well browned and meat registers 140 degrees, 6 to 8 minutes, flipping chops halfway through grilling. Grill cabbage until slightly wilted and charred, 5 to 7 minutes per side. Transfer chops and cabbage to large plate as they finish cooking and tent with aluminum foil. Let chops rest while finishing slaw

Step 5

Cut cabbage crosswise into thin strips, discarding core. Transfer cabbage and scallions to bowl with dressing and toss to combine. Serve with chops.

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