Spicy Jicama Slaw-Topped Pork Chops

These quick-brined pork chops are elevated with a crunchy, colorful jicama slaw featuring apples, napa cabbage, carrots, and spicy chiles, all tossed in a tangy, slightly sweet vinegar dressing. Served over wild rice, this dish delivers a fresh, zesty, and satisfying weeknight meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Dressing

¼ cup apple cider vinegar

2 tablespoons white vinegar

1½ tablespoons granulated sugar

1 teaspoon garlic powder

½ teaspoon celery seed

¼ teaspoon mustard powder

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Slaw

2 cups julienne-cut peeled jicama

1 cup shredded napa cabbage

1 cup julienne-cut green apples

1 cup julienne-cut peeled carrots

½ cup thinly sliced red onion

½ cup julienne-cut red bell pepper

1 jalapeño pepper*, seeded and minced

2 fresh Thai chile peppers*, thinly sliced (optional)

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Pork Chops

4 cooked Weeknight Quick-Brined Pork Chops

Hot cooked wild rice, for serving

2 tablespoons chopped Italian parsley, for garnish

Directions

For dressing, in a large bowl whisk together apple cider vinegar, white vinegar, sugar, salt, garlic powder, celery seed and mustard powder.
For slaw, add jicama, napa cabbage, apples, carrots, red onion, bell pepper, jalapeño and Thai chiles to dressing; toss to coat. Gently squeeze slaw 1 minute. Let stand 10 minutes.
To serve, place freshly cooked or reheated pork chops on rice; spoon slaw on chops. Garnish with parsley, if desired.

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*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with chile peppers, wear protective gloves.