Boy, was this a winner! (thank you, Publix, for sharing :))
nonstick aluminum foil
3 oz. pepper Jack cheese, shredded
4 pork chops, your choice
2 teaspoons mesquite seasoning
1/4 cup sliced green onions
1/4 cooked bacon pieces
1/4 cup mayonnaise, your choice (we used olive oil mayo)
1 teaspoon chipotle pepper sauce
- Preheat oven to 425 degrees.
- Line baking sheet with foil.
- Shred the cheese, season pork chops with mesquite seasoning and place on baking sheet.
- Combine cheese, onions, bacon, mayonnaise, and pepper sauce.
- Spread cheese mixture evenly over the chops.
- Place on middle rack of oven and bake for 8-9 minutes.
- Increase the heat and broil for 2-3 minutes until the pork is browned. 145 degrees.
Rainbow Slaw
5-6 radishes (optional), thinly sliced
1/3 cup sliced banana peppers (or pepperoncini – that’s what we used), finely chopped
1 bunch of cilantro, coarsely chopped
1 lime (but, we used two)
2 tablespoons (or more) of canola oil (we used grapeseed; avocado, etc. would be good, too ;))
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup sliced green onions
6 cups of shredded cabbage
*we made an additional dressing recipe to add more flavor and indulgence:
1/2 to 1 cup apple cider vinegar
2 tablespoons mayonnaise
1/1 1/2 tablespoons of sugar
Whisk together well. We then added this dressing to the recipe’s dressing – lime and oil.
1. Shred the cabbage, slice radishes, chop peppers, chop the cilantro leaves.
2. Stir in all ingredients and, then blend ’em a little and, pour the dressing. Mix thoroughly.
Yum! Yum! YUM! There are sooo many flavors in this meal. Your tongue will be very alive! EnJOY!
Love,
Lisa
Delicious