Natural Tex-Mex Grilled Pork Cutlets

Ingredients:

• 3 tbsp canola oil, divided
• 1 tbsp chopped garlic
• 2 tsp chili powder
• 0.5 tsp red pepper flakes
• 1 can (425 g) canned diced tomatoes
• 0.7 kg natural pork cutlets on the bone (about 5 pcs.)
• 1 head of white cabbage
• 2 tablespoons apple cider vinegar
• 2 tsp. brown sugar

Preparation:

1. In a large zip-lock plastic bag, combine 2 tablespoons of vegetable oil, garlic, chili powder, salt, and black pepper to taste. Add half a can of tomatoes (reserve the remaining tomatoes for the recipe). beef and bean burrito). Add the pork chops, seal the bag, and mix everything together. Place the bag in a bowl and refrigerate for at least 2 hours or overnight.
2. Preheat an outdoor grill or grill pan over medium-high heat.
3. Remove the patties from the marinade and sear over medium-high heat for about 4 minutes per side. Pour the marinade into a saucepan, bring to a boil, and simmer until slightly thickened, about 5 minutes.
4. While the pork is roasting, prepare the cabbage. Shred half a head of cabbage (save the remaining half for the recipe). beef and bean burrito). Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the cabbage and cook until wilted, about 3 minutes. Then add the vinegar, brown sugar, and salt to taste. Stir well and cook until the cabbage is completely wilted and tender, about 5 minutes.
5. Serve the pork cutlets over the cabbage. Drizzle with the marinade sauce.