Name: BBQ Pork Chop with Corn on the Cob & Creamy Broccoli Slaw
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 6 ears corn; 67 ½ ml honey mustard dressing; 1 small bunch Italian (flat-leaf) parsley; 6 pork chops, bone-in; barbecue sauce; black pepper; butter, unsalted; mayonnaise; salt

BBQ Pork Chop with Corn on the Cob & Creamy Broccoli SlawBBQ Pork Chop with Corn on the Cob & Creamy Broccoli Slaw — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

6 ears corn

67 ½ ml honey mustard dressing

1 small bunch Italian (flat-leaf) parsley

6 pork chops, bone-in

barbecue sauce

black pepper

butter, unsalted

mayonnaise

salt

Instructions

Fill a large pot halfway with hot water (from the tap); cover and bring to a boil over high heat.

Meanwhile, remove husks and silks from corn; set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat the pork chops dry with paper towels and place on a plate. Season both sides with salt and pepper, then coat with BBQ sauce.

Once the grill pan is hot, coat with butter; working in batches if necessary, add pork chops and grill until golden and cooked through, 4-5 minutes per side. Transfer to a clean plate and coat with additional BBQ sauce.

Once the water is boiling, uncover the pot and reduce heat to medium; use tongs to lower the corn into the water and cook until just tender, 6-8 minutes. Remove from heat.

Meanwhile, wash and dry parsley, then shave leaves off the stems; discard stems and mince the leaves. Place in a large bowl along with dressing and mayo; whisk to combine.

Add broccoli slaw to the bowl with dressing and stir to combine.

To serve, divide pork chops, corn, and slaw between plates; spread corn with butter and sprinkle with salt. Enjoy!

Open this recipe in Flambette