Tom's Raspberry Pork Sliders

Tom's Raspberry Pork Sliders

Ingredients

• 1 pound boneless pork chops
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup Raspberry Lime Rickey Balsamic vinegar
• 1 tablespoons Olive Oil
• 6 slider buns, toasted, for serving
• For the coleslaw
• 6 cups shredded green cabbage
• 1 cup grated carrot
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 3 tablespoons Celia's White Balsamic Vinegar
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Season pork chops with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine Raspberry Balsamic and pork chops; marinate for at least 30 minutes to overnight, turning the bag occasionally.
2. In a large bowl, combine green cabbage and carrot. In a large glass measuring cup or another bowl, whisk together mayonnaise, Greek yogurt, vinegar, sugar, lemon juice, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
3. Heat Olive Oil in a large skillet over medium high heat. Add pork chops and cook, flipping once, until cooked through. Let rest for 5 minutes before slicing across the grain.
4. Serve sandwiches on slider buns with pork and coleslaw.