Grilled Tex-Mex Pork Chops

1. 1

   In a large resealable plastic bag, mix together 2 tablespoons oil, garlic, chile powder, red pepper flakes, and salt and pepper, to taste.

2. 2

   Add half the can of tomatoes (reserve the remaining tomatoes for the Round 2 Recipe Beef and Bean Burritos).

3. 3

   Add the pork chops, seal, and mix everything together.

4. 4

   Put the bag into a bowl and refrigerate for at least 2 hours or up to overnight.

5. 5

   Heat your outdoor grill or a grill pan over medium-high heat.

6. 6

   Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side.

7. 7

   Pour the marinade into a saucepan, bring to boil, and cook until slightly thickened, about 5 minutes.

8. 8

   While the pork chops are cooking, make the cabbage.

9. 9

   Shred half the head of cabbage (reserve remaining half for Round 2 Recipe Beef and Bean Burrito).

10. 10

    In a large skillet over medium-high heat, add the remaining 1 tablespoon oil.

11. 11

    When it is hot, add the cabbage and cook until it starts to wilt, about 3 minutes.

12. 12

    Then add the vinegar, brown sugar, and salt, to taste.

13. 13

    Stir it well and cook until the cabbage is completely wilted and just tender, about 5 minutes.

14. 14

    Serve the pork chops on top of the cabbage and top with the cooked marinade.

15. 15

    (Reserve 1 pork chop for the Online Round 2 Recipe Pork and Cornbread Bites.)

* Per serving · 4 servings · Values may vary.