Grilled Tex-Mex Pork Chops
3 tablespoons canola oil divided
1 tablespoon chopped garlic
1 tablespoon dried oregano
3 teaspoons chili powder divided
1/2 teaspoon red pepper fakes
4 bone-in pork chops
1/2 can chopped tomatoes 14.5 ounces
1/2 head green cabbage shredded
2 tablespoons apple cider vinegar
2 teaspoons light brown sugar
In a large zip-top bag, mix together 2 tablespoons oil, garlic, oregano, 2 teaspoons chili powder, and red pepper fakes. Add chops, seal, and mix together. Marinate in fridge for 2 hours.
Reserving marinade, transfer chops to a plate, cover, and let come to room temperature. Pour marinade into a saucepan, add tomatoes, bring to a boil, and cook until slightly thickened (5 minutes). Set aside half the sauce for serving. The rest will be used to baste.
Preheat grill to high. Oil grates when ready to start grilling.
Meanwhile, in a skillet, heat 1 tablespoon oil over medium-high. Add cabbage, vinegar, 1 teaspoon chili powder, brown sugar, and salt to taste. Stir well and cook for 5 to 6 minutes, until cabbage is wilted and just tender.
Grill chops quickly, about 2 minutes per side. Move them to a cooler part of the grill. Baste both sides with sauce and cook on low for 1 minute. Keep brushing and turning the chops for about 10 minutes, or until they are nicely glazed and cooked through.
Serve chops with cabbage and reserved sauce on the side.