Smoky Bacon Pork Chops and Rainbow Slaw

Ingredients

• Nonstick aluminum foil
• 3 oz pepper Jack cheese
• 4 (¾-inch-thick) bone-in pork chops (about 2 lb)
• 2 teaspoons mesquite seasoning
• ¼ cup sliced green onions
• ¼ cup cooked bacon pieces
• ¼ cup reduced-fat mayonnaise
• 1 teaspoon chipotle pepper sauce

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Shred cheese (¾ cup). Season pork chops with mesquite seasoning; arrange on baking sheet (wash hands).
2. Combine cheese, onions, bacon, mayonnaise, and pepper sauce; spread mixture evenly over pork chops. Place on middle rack of oven; bake 8–9 minutes.
3. Increase oven to broil on HIGH; broil 2–3 minutes until pork is 145°F. Serve.

Ingredients

• 6 medium radishes (optional)
• ⅓ cup sliced banana peppers (or pepperoncini)
• 1 bunch fresh cilantro
• 2 limes, for juice
• 2 tablespoons canola oil
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ¼ cup sliced green onions
• 6 cups shredded cabbage

Steps

1. Slice radishes thinly, if using (½ cup); chop banana peppers. Chop cilantro leaves (1 cup). Juice limes (2 tablespoons). Whisk lime juice, oil, salt, pepper, and peppers in large bowl until blended.
2. Stir in remaining ingredients just before serving.