smoky bacon pork chops & rainbow slaw Cook: 10 Original Source Ingredients Nonstick aluminum foil (optional) 3 oz pepper Jack cheese, shredded 1/4 cup presliced green onions 4 (3/4-inch thick) bone-in pork chops (about 2 lb) 2 teaspoons mesquite seasoning 1/4 cup cooked bacon pieces 1/4 cup light olive oil mayonnaise 1 teaspoon chipotle pepper sauce 5-6 radishes (optional), thinly sliced 1/3 cup sliced pepperoncini, finely chopped 1 bunch cilantro, coarsely chopped Juice of 1 lime 2 tablespoons canola oil 1/4 teaspoon kosher salt 1/4 teaspoon pepper 1/4 cup presliced green onions 6 cups shredded cabbage Instructions Preheat oven to 425°F. Line baking sheet with foil. Shred cheese (3/4 cup). Season pork chops with mesquite seasoning; place on baking sheet (wash hands). Combine cheese, onions, bacon, mayonnaise, and pepper sauce. Spread cheese mixture evenly over pork chops. Place on middle rack of oven; bake 8-9 minutes. Increase oven heat to broil; broil 2-3 more minutes or until pork is browned and 145°F. Serve. Slice radishes, if using (1/2 cup); chop pepperoncini and cilantro (1 cup). Squeeze lime for juice (2 tablespoons). Whisk lime juice, oil, salt, pepper, and pepperoncini until blended. Stir in remaining ingredients just before serving.
