Cherry-Cola Paprika Glazed Pork with Creamy Monterey Jack Macaroni and Warm Pickle Cabbage Slaw

Name: Cherry-Cola Paprika Glazed Pork with Creamy Monterey Jack Macaroni and Warm Pickle Cabbage Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz boneless pork chops; 1 1/2 tsp kosher salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 2 tbsp vegetable oil; 12 fl oz cherry cola; 1/4 cup ketchup; 2 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; 2 tbsp butter; 8 oz dry elbow macaroni; 6 oz shredded Monterey Jack cheese; 1 1/2 cups whole milk; 2 tbsp all-purpose flour; 2 tsp Dijon mustard; 10.5 oz green cabbage; 3 oz red onion; 3 oz pickles; 2 tbsp pickle brine; 1 tbsp brown sugar; 2 tbsp chives

An original American-inspired dish featuring seared pork chops glazed with a cherry cola, ketchup, and smoked paprika reduction, served with creamy Monterey Jack macaroni and a warm cabbage slaw with pickles and red onion. Comforting, flavorful, and balanced with sweet, smoky, and tangy notes.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 piezas / 680 g boneless pork chops (3/4 inch de grosor aprox.)
8 g kosher salt (divided)
3 g black pepper (freshly ground, divided)
6 g smoked paprika (divided)
3 g garlic powder (divided)
30 ml vegetable oil
355 ml cherry cola
60 ml ketchup
30 ml apple cider vinegar (divided)
15 ml Worcestershire sauce
28 g butter (divided)
240 g dry elbow macaroni
170 g shredded Monterey Jack cheese
360 ml whole milk
16 g all-purpose flour
10 ml Dijon mustard
300 g green cabbage (finely rebanado)
80 g red onion (thinly sliced finas)
90 g pickles (en medias lunas finas)
30 ml pickle brine
12 g brown sugar
8 g chives (chopped)

Nutrition facts

per serving

760 kcal

Calories

42 g

Protein

49 g

Carbs

42 g

Fat

3 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustardFish

Instructions

1
1. Pat the pork chops dry with paper towels. Season both sides with 5 g (1 tsp) kosher salt, 2 g (3/4 tsp) black pepper, 4 g (1 1/2 tsp) smoked paprika, and 2 g (3/4 tsp) garlic powder. Let them rest while you prepare the remaining ingredients.
2
2. Bring a large pot of water to a boil and cook the macaroni according to package directions until al dente, usually 8 to 9 minutes. Drain and reserve 120 ml (1/2 cup) of the pasta cooking water.
3
3. In a bowl, combine the green cabbage, red onion, and pickles. Add 15 ml (1 tbsp) apple cider vinegar, 30 ml (2 tbsp) pickle brine, brown sugar, 1 g (1/4 tsp) black pepper, and 1 g (1/4 tsp) salt. Set aside so it softens slightly.
4
4. In a small saucepan, combine the cherry cola, ketchup, the remaining 15 ml (1 tbsp) apple cider vinegar, Worcestershire sauce, the remaining 2 g (1/2 tsp) smoked paprika, and 1 g (1/4 tsp) garlic powder. Cook over medium heat for 10 to 12 minutes, until reduced to a glossy, lightly thickened sauce.
5
5. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the vegetable oil. Sear the pork chops for 3 to 4 minutes per side until well caramelized. Lower to medium heat, add 14 g (1 tbsp) butter, and baste the chops with the melted butter for 1 minute.
6
6. Add the cherry cola sauce to the skillet with the pork. Cook 2 to 4 minutes more, turning the chops to coat well, until they reach a safe internal temperature of 63 °C / 145 °F. Remove from the heat, loosely cover, and rest for 5 minutes.
7
7. For the creamy macaroni, melt the remaining 14 g (1 tbsp) butter in a saucepan over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook for 2 to 3 minutes until lightly thickened.
8
8. Add the Monterey Jack cheese, Dijon mustard, the remaining 2 g (1/2 tsp) salt, and the remaining 1 g (1/4 tsp) black pepper, then stir until smooth. Fold in the cooked macaroni; if needed, add a little reserved pasta water to loosen the texture.
9
9. Heat a clean skillet over medium heat. Add the reserved cabbage mixture and cook for 2 to 3 minutes, just until warm but still crisp.
10
10. Serve a portion of creamy macaroni, place a glazed pork chop on top or alongside, and finish with the warm cabbage slaw. Sprinkle with chopped chives and serve immediately.

Chef tips

For a better sear, take the pork chops out of the refrigerator 15 minutes before cooking. Do not reduce the cola sauce too far; it should be thick but still pourable so it can glaze the pork properly.

Substitutions

You can use mild cheddar instead of Monterey Jack. If you do not have cherry cola, use regular cola and add 30 g (2 tbsp) cherry jam. Green cabbage can be replaced with shredded coleslaw mix.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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