Grilled Tex-Mex Pork Chops

• 3 tablespoons canola oil, divided
• 1 tablespoon chopped garlic
• 2 teaspoons chile powder
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 (15-ounce) can chopped tomatoes
• 1 1/2 pounds bone-in, end cut pork chops (about 5)
• 1 head green cabbage
• 2 tablespoons apple cider vinegar
• 2 teaspoons brown sugar

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

canola oil, garlic, chile powder, red pepper, kosher salt, tomatoes, pork chops, green cabbage, apple cider vinegar, brown sugar

Taken from www.foodnetwork.com/recipes/sandra-lee/grilled-tex-mex-pork-chops-recipe.html (may not work)