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BBQ PORK CHOPS WITH NECTARINE SLAW

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YIELD

4 servings

ACTIVE

5 minutes

TOTAL

25 minutes

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1 LB DELI COLESLAW

1 LARGE RIPE NECTARINE, SLICED

4 TRIMMED ¾-IN.-THICK RIB OR LOIN PORK CHOPS (ABOUT 7 OZ EACH)

¼ TSP EACH SALT AND PEPPER

½ CUP PLUS 2 TBSP BARBECUE SAUCE

1 CAN (15.5 OZ) GREAT NORTHERN BEANS, DRAINED

2 TBSP WATER

Toss coleslaw with nectarine slices; cover and refrigerate.

Heat outdoor grill or grill pan. Season pork with salt and pepper; grill pork, turning once, 10 minutes or until an instant-read thermometer inserted from side to center registers 155°F. Brush chops with 2 Tbsp barbecue sauce; let pork rest 5 minutes.

Meanwhile, warm beans, remaining ½ cup barbecue sauce and water in small saucepan on stovetop.

Serve chops with beans and slaw.

PER SERVING

CALORIES 470 TOTAL FAT 9G SATURATED FAT 3G CHOLESTEROL 87MG SODIUM 1,001MG

TOTAL CARBOHYDRATES 61G DIETARY FIBER 8G PROTEIN 38G