Pork Chops Pepper with Barbecue Macaroni Salad Recipe | Healthy Pork Recipe

Pepper Pork Chops 
with Barbecue Macaroni salad

Pork Chops Pepper with Barbecue Macaroni salad

1 cup elbow macaroni salt and pepper
1/3 cup mayonnaise
2 tablespoons barbecue sauce
2 scallions, sliced thin
1 teaspoon chili powder
4 bone – in rib or center – cut pork chops (8 to 10 ounces each), ¾ to 1 inch thick
¼ cup orange juice
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1 cup Dr. Pepper
1 Tablespoon vegetable oil


  • Bring 2 quarts water to boil in a pot. Add the macaroni and ½ teaspoon salt to boiling water and cook until tender. Drain the macaroni in a colander and rinse with cold water until cool. Drain briefly, so that the macaroni is still wet, then transfer to a large bowl. Add mayonnaise, barbecue sauce, green onion and chili powder in a bowl and stir to combine. Season with salt and pepper
  • Meanwhile, the chops dry with paper towels and season with salt and pepper. Mix orange juice, brown sugar, Dijon mustard and Dr. Pepper in a medium bowl. Heat oil in a large skillet over medium - high heat until smoking. Cook chops until well browned and chops register 130 degrees, about 5 minutes per side. Transfer to plate and cover with foil.
  • Pour excess fat from the pan, add the Dr. Pepper mixture, scraping up browned bits, and simmer until the sauce is syrupy, about 6 minutes. Return chops and accumulated juices to pan. Continue to cook, turning the chops often, until chops are glazed and register 145 degrees, for 1-2 minutes. Serve chops with macaroni salad.

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