Pork Chops
3 oz shredded pepper jack cheese
4 ¾“ thick bone in pork chops, about 2 lbs
2 tsp mesquite seasoning
¼ cup sliced, green onions
¼ cup cooked bacon pieces
¼ cup olive oil mayonnaise
1 tsp chipotle pepper sauce
Rainbow Slaw
5-6 radishes, thinly sliced
⅓ cup sliced banana peppers, finely chopped
1 bunch cilantro
juice of 1 lime
2 tbs canola oil
¼ tsp kosher salt
¼ tsp pepper
cup green onions, sliced
6 cups shredded cabbage
Pork Chops
Preheat oven to 425°. Line baking sheet with foil.
Season chops with mesquite seasoning, place on baking sheet.
Combine cheese, onions, bacon, mayo, and pepper sauce. Spread evenly over pork chops.
Place sheet on middle rack and bake 8-9 minutes.
Increase oven to broil. Broil 2-3 minutes until pork is browned and over 145°.
Serve with slaw.
Rainbow Slaw
Mix cabbage, radishes, and onion in bowl. In separate bowl whisk lime juice, oil, salt, pallet, and peppers until blended. Add dressing to cabbage mixture just before serving.
500 calories per ¼ recipe.