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1
In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, chile powder, red pepper flakes, and salt and pepper, to taste.
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2
Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos).
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3
Add the pork chops, seal, and mix everything together.
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4
Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight.
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5
Heat your outdoor grill or a grill pan over medium-high heat.
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6
Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side.
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7
Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes.
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8
While the pork chops are cooking, make the cabbage.
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9
Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito).
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10
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil.
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11
When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes.
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12
Then add the vinegar, brown sugar, and salt, to taste.
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13
Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes.
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14
Serve the pork chops on top of the cabbage and top with the cooked marinade.
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15
(Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.)
