Grilled Pork Chops with Apple Slaw
2 tbsp plus 1/2 tsp ground cumin
5 tbsp lime juice
2 tbsp honey
1 tbsp finely chopped fresh oregano
1 tbsp Dijon mustard
1 garlic clove, pressed
1 tsp salt, divided
1/2 cup olive oil
4 oz green cabbage (about 1 cup thinly sliced)
2 stalks celery, peeled
1 medium gala apple
4 bone-in pork loin chops (8 oz each)
1/2 tsp coarsely ground black pepper
For vinaigrette, place 2 tbsp of the cumin in (8-in.) Sauté Pan. Cook over medium heat 1-2 minutes or until fragrant, stirring constantly. Combine toasted cumin, juice, honey, oregano, mustard, pressed garlic and 1/2 tsp of the salt in Small Batter Bowl; whisk until smooth. Slowly add oil, whisking constantly; set aside.
Thinly slice cabbage using Chef’s Knife. Thinly slice celery on a bias. Cut apple into 1/4 x 2-in. pieces. Place cabbage, celery, apple and half of the vinaigrette in Stainless (4-qt.) Mixing Bowl; toss to coat.
Heat Grill Pan over medium heat 5 minutes; spray with vegetable oil. Combine remaining cumin, salt and pepper in (1-cup) Prep Bowl; sprinkle over pork. Cook pork 4-6 minutes or until Pocket Thermometer registers 150°F near inside of the bone, turning once. Serve pork with slaw and remaining vinaigrette.