• 1/4 cup apple cider vinegar or red wine vinegar
• 1/4 cup freshly squeezed orange juice
• 2 tsp. sugar
• 1/4 cup extra-virgin olive oil
• 1/2 head red cabbage , cored and thinly sliced (about 6 cups)
• 1/2 small red onion , grated on the large holes of a box grater
• Salt and freshly ground pepper

• 1/2 cup ketchup
• 2 Tbsp. molasses
• 2 Tbsp. Dijon mustard
• Pinch of cayenne pepper

• 1 1/2 Tbsp. extra-virgin olive oil
• 4 (1-inch-thick) bone-in center-cut pork chops (about 2 1/4 pounds)
• Salt and freshly ground pepper
• 1 julienned apple (optional)

To make slaw: In a large bowl, whisk together vinegar, orange juice, and sugar; drizzle in olive oil while whisking constantly. Assemble slaw by adding cabbage and onion to bowl. Season with salt and pepper to taste, and toss well. Cover and refrigerate until ready to serve.

To make barbecue sauce: In a small bowl, combine ketchup, molasses, mustard, and cayenne pepper; set aside.

To make pork chops: Prepare a grill to medium-high heat. Rub olive oil all over pork, then season with salt and pepper to taste. Arrange on grill and cook, flipping once, until golden brown on both sides, about 10 minutes total. Generously brush pork all over with barbecue sauce and continue cooking, frequently flipping and brushing again with sauce, until glazed and deep golden brown, 6 to 8 minutes more.

Arrange slaw on plates with pork chops; top it with apple slices (if using). Serve.

Extra idea: Make a slow-braised pulled-pork sandwich with the same ingredients by slow-cooking the pork in the sauce.