BBQ Pork Chop with Corn on the Cob & Creamy Broccoli Slaw

Directions

1. Fill a large pot halfway with hot water and bring to a boil over high heat.
2. While the pot heats, remove the husks and silks from the corn and set it aside.
3. Preheat a grill pan, grill, or skillet over medium-high heat.
4. Pat the pork chops dry, season both sides with salt and pepper, then coat evenly with BBQ sauce.
5. When the pan is hot, add a small amount of butter, then place the pork chops in and cook 4–5 minutes per side until browned and cooked through; transfer to a clean plate and brush with more BBQ sauce.
6. When the water is boiling, uncover the pot, reduce heat to medium, and gently lower the corn into the water; cook until just tender, about 5 minutes, then remove from heat.
7. Wash and dry parsley; strip the leaves from the stems, mince, and place in a bowl with honey mustard dressing and mayo; whisk to combine.
8. Stir the broccoli slaw into the dressing mixture until evenly coated.
9. To serve, divide the pork chops, corn (spreading with butter and a pinch of salt), and the dressed broccoli slaw among plates.