Mealime recipe · lives on in MealPot
Grilled Pork Chop with Basil Pesto & Balsamic Apple-Cabbage Slaw
- 20 min
- 2–6 servings
- 689 kcal / serving
Tender pork with a bright apple slaw and a spoon of pesto over the chops, offering crisp bites and a tangy-savory finish. It’s a quick weeknight meal with fresh flavors that come together in about 20 minutes.
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Ingredients
- 45 mlbalsamic vinaigrette
- ¼ cupbasil pesto
- ½ small pkgchives
- 1Granny Smith apple
- 2pork chops, bone-in
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- Granny Smith apples
From the pantry: black pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · tongs
Directions
- Pat the pork chops dry and season both sides with salt, pepper, Italian seasoning, and any additional pantry spices you like.
- Heat a grill pan, outdoor grill, or skillet over medium-high heat and brush lightly with olive oil.
- Sear the pork chops until they develop a brown crust and reach doneness, about 4–5 minutes per side. Transfer to a clean plate to rest.
- In a medium bowl, dice the Granny Smith apple into small chunks after washing and coring, then add chopped chives.
- Toss the apple pieces with the chopped chives and shredded cabbage. Drizzle with balsamic vinaigrette and toss again to coat the slaw.
- To serve, lay a bed of slaw on plates, top with the pork chops, and finish with a spoonful of basil pesto over each chop.
- Plate and enjoy the contrast of crisp apple with the savory pork and bright pesto.
- Leftover slaw can be kept in the refrigerator for a day or two and served alongside the chops if desired.
- Optional serving idea: swap part of the pesto for a lighter drizzle of olive oil and a pinch of salt for a milder flavor.
Two tips
- Prep the slaw ingredients ahead by chopping apples and chives the night before to save time.
- If you have leftovers, mix a little extra vinaigrette into the slaw before storing, or serve the pork with a side of the slaw as a cool contrast.
Nutrition per serving
- Calories
- 689 kcal
- Protein
- 46 g
- Carbs
- 24 g
- Fat
- 46 g
- Fiber
- 6 g
- Sodium
- 542 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.