Vegetarian · 20 min
BBQ Pork Chop with Corn on the Cob & Creamy Broccoli Slaw
- 20 min
- 2–6 servings
- 682 kcal / serving
Juicy pork chops with smoky BBQ glaze pair with tender corn and creamy broccoli slaw for a satisfying weeknight dinner, offering contrasting textures and simple, pantry-friendly flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (12 oz) pkgbroccoli slaw
- 2 earscorn
- 22 ½ mlhoney mustard dressing
- ½ small bunchItalian (flat-leaf) parsley
- 2pork chops, bone-in
From the pantry: barbecue sauce, black pepper, butter, unsalted, mayonnaise, salt
Cookware
chef's knife · cutting board · grill pan, outdoor grill, or skillet · large pot · measuring spoons · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
Shopping list by aisle
Produce
- ½ (12 oz) pkgbroccoli slaw
- 2 earscorn
- ½ small bunchItalian (flat-leaf) parsley
Meat & seafood
- 2pork chops, bone-in
Sauces, oils & condiments
- 22 ½ mlhoney mustard dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli slaw | ½ (12 oz) pkg | 1 (12 oz) pkg | 1 ½ (12 oz) pkgs |
| corn | 2 ears | 4 ears | 6 ears |
| honey mustard dressing | 22 ½ ml | 45 ml | 67 ½ ml |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| pork chops, bone-in | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Fill a large pot halfway with hot water and bring to a boil over high heat.
- While the pot heats, remove the husks and silks from the corn and set it aside.
- Preheat a grill pan, grill, or skillet over medium-high heat.
- Pat the pork chops dry, season both sides with salt and pepper, then coat evenly with BBQ sauce.
- When the pan is hot, add a small amount of butter, then place the pork chops in and cook 4–5 minutes per side until browned and cooked through; transfer to a clean plate and brush with more BBQ sauce.
- When the water is boiling, uncover the pot, reduce heat to medium, and gently lower the corn into the water; cook until just tender, about 5 minutes, then remove from heat.
- Wash and dry parsley; strip the leaves from the stems, mince, and place in a bowl with honey mustard dressing and mayo; whisk to combine.
- Stir the broccoli slaw into the dressing mixture until evenly coated.
- To serve, divide the pork chops, corn (spreading with butter and a pinch of salt), and the dressed broccoli slaw among plates.
Two tips
- Leftover broccoli slaw keeps well in the fridge for up to 2 days.
- If you have extra BBQ sauce, brush a bit more on the pork after cooking for extra glaze.
Nutrition per serving
- Calories
- 682 kcal
- Protein
- 48 g
- Carbs
- 40 g
- Fat
- 38 g
- Fiber
- 5 g
- Sodium
- 539 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.