Southwestern Pork Chops with Adobo Sauce and Cole Slaw

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Last week was absolutely insane! Adam had been incredibly busy with work and had almost no time to himself, I had been engrossed in my mile-long to-do list for the blog, and we did not even have time to have a date night last week. Some weeks are just going to be hectic, and last week had proven itself to be one of them. I was lucky enough that I had time to do some laundry last week because my pile of dirty clothes was getting embarrassing, and once I felt like I could take a break for a half an hour I started preparing dinner for the two of us.

This Southwestern Pork Chops with Adobo Sauce and Cole Slaw recipe takes just under 30 minutes to make, and it's an easy and fast grilling recipe for you to serve at your next backyard bbq or weeknight dinner. And it's a great dinner option for those weeks that feel so hectic you don't have any control over your time!

Southwestern Pork Chops with Adobo Sauce and Cole Slaw

Ingredients:

• Smithfield All Natural Bone-in Pork Chops
• 1 cup of chopped green cabbage
• 1 cup of chopped red cabbage
• 1/2 cup of chopped carrot
• 1/2 cup of adobo sauce per pound of pork chops (either store-bought or homemade)
• 1 teaspoon of black pepper

Directions: 

1. Preheat the oven to 425 degrees (F) if you are baking your pork chops, or skip this step if you are grilling them. They taste great grilled on a charcoal grill!
2. Using a cooking brush, spread about 1/4 cup of adobo sauce all over the pork chop and allow it to marinate (if you can marinate overnight that is best--otherwise 2-3 hours works well for us). 
3. Place the pork chops onto an oven-safe baking sheet and cook for 20-25 minutes until it's cooked through completely. Or if you have access to a grill, be sure to grill your pork like a steak! It tastes awesome! If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees.
4. To prepare the cole slaw, chop up the red cabbage, green cabbage, and carrot. 
5. Combine the cabbage and carrot in a large bowl and toss them in about 1/4 cup of adobo sauce. 
6. Serve the cole slaw chilled alongside the hot pork chops, and sprinkle a little bit of black pepper on everything. Enjoy! 

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Adobo sauce is one of our favorite sauces to serve with pork--it works great for tacos, sliders, pork chops, you name it! This sauce is packed with flavor and is an awesome summer sauce for everything you want to go outside and cook out on the grill.

Do you want to try this recipe? Be sure to save this post to Pinterest, Yummly, Facebook, or wherever you keep all of the recipes and tutorials you want to try some day so you can easily find it when you need it!

Next time you head to Walmart, pick up a pack of the Smithfield All Natural Fresh Pork.  They have been my go-to pork chops as of late--they have no added steroids, hormones, or artificial ingredients added to them, so I know we're getting high-quality pork chops and have peace of mind when I prepare dinner for Adam and myself.

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