Pork Chop with Apricot Slaw

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
1 apricot
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!!!!!