Chef Blythe Beck from Pink Magnolia in Dallas has a Mother's Day interactive southern cooking class coming up. She shows talks about cocktail pairings and three-course meals, including this pork chop dinner?
Grilled Texas Pork Chop with Apricot Slaw
8-10 ounce Pork Chops
1 cups of green cabbage
1/4 cup of red onion
2 Tablespoons Brown Sugar
1 cup mayo
2 Tablespoons of white wine vinegar
Salt, pepper, and cayenne
Season pork chop with salt and pepper and grill on both sides for 2 minutes. Finish in the oven for 5-7 mins.
While pork chop is grilling, combine mayo, sugar, vinegar, salt and cayenne in a bowl and whisk. Fold in apricot, cabbage, red onion, allow to sit.
Remove pork chops from oven, rub with butter, and allow to rest. On a plate, plate.
Pork chop, finish with apricot slaw right on top. Enjoy!!!!!